Croque Monsieur

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1. 1Step 1: Preheat oven to 200°C/390°F (180°C fan).
2. 2Step 2: Place milk and cream in a saucepan over medium heat. Heat until steaming, but don't let it boil. Set aside.
3. 3Step 3: Melt butter in a separate small saucepan over medium heat, then turn the heat down to low. Add flour and cook, stirring almost constantly, for 3 minutes. Don't let it brown.
4. 4Step 4: While stirring, add half the milk. Once incorporated into the roux, mix in remaining milk, nutmeg, salt and pepper.
5. 5Step 5: Mix for 30 seconds to a minute or until it thickens into a spreadable and soft butter-like consistency (ie. not runny). If you have lumps, whisk until gone. Remove from heat (it is OK if it cools).
6. 6Step 6: Spread half the béchamel over the 4 slices of bread, as though you are buttering them to make normal sandwiches! (Reserve half the béchamel for topping)
7. 7Step 7: Top two pieces of bread with 2 slices of gruyere or Swiss cheese each (fold as needed to make them fit). Then spread the cheese with half the Dijon Mustard.
8. 8Step 8: Top with ham, then spread ham with remaining Dijon mustard.
9. 9Step 9: Top each of the two slices with 2 more slices of cheese (again, folding as needed), then close sandwiches with the other slices.
10. 10Step 10: Melt butter in a skillet over medium to medium-high heat. Place sandwiches in the skillet, and cook for 2 minutes, pressing down lightly with an egg flip or spatula, until a deep golden brown.
11. 11Step 11: Turn and cook the other side until golden brown. Transfer to a baking tray.
12. 12Step 12: Slather remaining béchamel thickly on the upper pieces of bread. Sprinkle with Gruyere, then parmesan.
13. 13Step 13: Bake 15 minutes, then switch to the grill/broiler for 3 minutes and grill until the top is golden and bubbling.
14. 14Step 14: Immediately transfer to warmed serving plates, with knives and fork for serving (it's too messy to eat with hands.) For a traditional French bistro experience, add a side of fries and leafy greens lightly dressed in French Dressing or a basic vinaigrette.