Croque-Monsieur

Preheat your oven to 425°F. Heat the butter in a small saucepan over medium heat. Once the butter is melted, whisk in the flour and cook until it's lightly browned and bubbly, two to three minutes. Slowly whisk in the milk and cook until it's thickened, four to five minutes, stirring frequently. Season with salt, pepper, nutmeg and cayenne. Remove the bechamel sauce from heat and set it aside. Editor's Tip: Roux is the combo of fat and flour used to thicken sauces, soups and stews. It's a crucial ingredient in other recipes like shrimp gumbo and classic turkey gravy.

Spread Dijon mustard on one side of each piece of bread. Spread 1 tablespoon of bechamel sauce on four of the bread slices. Place them on a foil-lined baking sheet. Top each bechamel-covered bread piece with three slices of ham and 1/4 cup of shredded Gruyere. Place the remaining brioche slices on top. Spread the rest of the bechamel sauce on top of the sandwiches. Sprinkle the sandwiches with the remaining cheese.

Bake the croque-monsieurs for six to seven minutes or until the cheese is melted. Turn the oven to broil, and broil them for one to two minutes, watching carefully through the oven window, until the tops are lightly golden brown.