In my world, there is nothing better than a really delicious sandwich. If the ingredients are fresh and the condiments are plentiful, I would argue that a really great sandwich is in the top five of excellent-return-on-investment foods (see also: milk and cereal, cheese toast). Fresh-sliced turkey on a squishy sub roll? Yes, please. Roast beef on sourdough? Bring it on. Even PB and J on soft Wonder Bread is a real treat.

While sandwiches are a bit of a mealtime workhorse, there is nothing saying that it can’t also be dressed up a bit for more decorous occasions—think Easter, Mother’s Day, bridal showers, or any of the other celebrations that will be filling the calendar soon. A fancy sammie is just the thing alongside scrambled eggs, a beautiful fruit salad, or a light, brothy soup. Finding a way to dress up a simple food means prep work is simple, the stress level is low, and the payoff is high.

I got this recipe decades ago from a friend who was something of a self-styled gourmet. I sometimes hesitated to ask her for kitchen pointers because so many of the foods she made exceeded my skill level, or my willingness to work for hours, or both. Every once in a while, though, she was willing to pare down her cooking style and make something simple. What she never compromised on, though, was flavor. She was a big fan of French sauce and used it often to adorn pasta and meat. What I have featured here is a riff on her penchant for all things cheesy, rich and decadent.

This recipe uses something called a Mornay sauce. It’s commonly used on pasta and veggies, but here it is poured liberally over croissants and ham, creating something reminiscent of an American breakfast casserole, but elevated and elegant. The sauce starts very simply with butter and flour. Milk is whisked in and then cooked to thicken. Finally, Swiss cheese, minced onion and seasonings are added. After the final product is baked in the oven, the sandwiches that result are bubbly, soft, and messy in the most delicious way, requiring the use of a knife and fork – and a napkin or two.

When made on a full-sized croissant, one of these sandwiches is an ample meal. I like to add some fresh, undressed fruit as a side to provide some contrast to the richness of the dish. If you plan to serve this as part of a buffet, it would be a very good idea to use mini croissants or cut regular sized ones into thirds or fourths. The ham should be very thinly sliced (shaved is best if you can get it) because that will help it remain tender through the cooking process.

There are all kinds of delicious foods in the world and the sandwich is easily at the top of the list. Especially this one.

Ham sandwiches with Mornay sauce

Use the best croissants and the thinnest ham you can find for optimal results.

• 4 croissants
• 8 thin slices of ham
• 5 ½ Tbsp butter
• 3 Tbsp flour
• 2 cups milk
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp ground nutmeg
• 4 ounces Swiss cheese, shredded
• ¼ cup minced onion

Preheat the oven to 325 degrees. Grease a baking dish with butter or cooking spray. Split the croissants and put two slices of ham in each. Place in the baking dish and set aside. In a medium saucepan, melt the butter, then whisk in the flour and cook for about 30 seconds, stirring frequently. Add the milk, whisking as you pour it in. Cook until the mixture begins to bubble and thicken, whisking constantly. Season with salt, pepper and nutmeg, then lower the heat and simmer the mixture for about four minutes. Add the cheese and onion, bring to a boil whisking constantly, then pour over and around the croissants. Bake, uncovered, for 30 minutes or until lightly golden and bubbly.

 

Article and photo by Lisa Crockett