| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons unsalted butter, plus 2 tablespoons softened
- 1 jalapeno, seeded and finely diced
- 1/2 teaspoon seafood seasoning (recommended: Old Bay)
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and freshly ground black pepper
- 4 cups shredded Gruyere
- 1 cup shredded mozzarella
- 4 (1/2-inch) thick slices good quality maple baked ham
- 8 thick-cut slices hearty white bread
Instructions
- Preheat a grill pan over medium-low heat.
- In a medium saucepan over medium heat, add the 3 tablespoons butter, jalapeno and seafood seasoning. Cook until the jalapeno begins to soften, about 3 minutes. Next, add the flour and stir to combine and make a blond roux, about 3 minutes. Add the milk and season with salt and pepper. Stir in the Gruyere and mozzarella and turn the heat to low. Cook for 2 minutes, and then cover to keep warm.
- Place the ham on the grill and cook until well marked and warmed, about 2 minutes per side.
- Spread 1 tablespoon softened butter on one side of the bread slices and place on the grill, about 2 minutes. Spread the remaining 1 tablespoon softened butter on the other side and flip, cooking about 2 minutes more. Evenly divide the cheese sauce on 4 slices bread and top with 1 slice ham. Place the remaining 4 bread slices on top to create a sandwich.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 900 |
| Total Fat | 58 g |
| Saturated Fat | 33 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 54 g |
| Cholesterol | 192 mg |
| Sodium | 1615 mg |
| Serving Size | 1 of 4 servings |
| Calories | 900 |
| Total Fat | 58 g |
| Saturated Fat | 33 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 54 g |
| Cholesterol | 192 mg |
| Sodium | 1615 mg |
Reviews
Revisted this recipe while looking for the Smokey Yam Gratin, which is a favorite of ours for the holidays since the show first aired-Miss you Big Daddy!
Margo totally didnt follow the directions on this one. We did and it was amazing. The cheese sauce is also great on other stuff like baked potatoes. This will be a new, regular dinner for us, along with a salad it is just about a perfect comfort meal.
Margo totally didnt follow the directions on this one. We did and it was amazing. The cheese sauce is also great on other stuff like baked potatoes. This will be a new, regular dinner for us, along with a salad it is just about a perfect comfort meal.
Family really enjoyed, great recipe
Need something to do with the leftover Easter ham? Check this out! The yummy gooey cheese sauce on the ham is fantastic! I must have left my jalapeño in the store so i substituted some jalapeño oil and it still came out great! Gruyere reminds me more of a milder cheddar although most say it’s more like Swiss. It’s a great sandwich! I made two and ate two. Lol!
Good Recipe.
Last reviewer didn’t follow the directions. The roux/cheese mixture goes on last. (ie it wouldn’t have gotten on the grill).
Went straight to my favorite file! The addition of Old Bay seasoning and jalapeño to the sauce is amazing. It’s messy, but worth it — I’ve taken to experimenting with this one, substituting some of the milk with white wine, trying different combinations of cheese — and usually adding more cheese than the recipe calls for. It’s a wonderful, spicy, versatile dish!
I don’t remember every having tasted Gruyère cheese but was excited about trying this recipe. For some reason I anticipated a taste similar to Swiss. After grilling my ham steak on my new cast iron grill, I began grilling my croque with a bit too much cheese mixture with my ham. The cheese began running all over the grill and causing a big sticking problem. Even the bread began dangerously hugging the grill and began falling apart as I attempted to turn it over. What I was able to recover from the grill I slathered on my plate and greatly anticipated my masterpiece. Only the texture of the cheese wasn’t that favorable for me, nor the taste. If I decide to try this recipe again, I will use Swiss cheese.