Pan-Seared Whole Wheat Croque-Monsieur with Ham and Mushrooms

1.Prepare the Mushrooms: Heat 1/2 teaspoon of butter in a small non-stick pan over medium heat. Add the sliced mushrooms and sauté for 3 to 5 minutes until they are tender and any released liquid has evaporated. Season lightly with salt and pepper, then remove the mushrooms and set aside.

2.Make the Quick Mornay Sauce: Reduce the heat to low. Add the remaining 1/2 teaspoon of butter to the pan. Once melted, whisk in the flour to create a roux, cooking for 30 seconds. Gradually whisk in the whole milk until the mixture is smooth and slightly thickened (about 1 minute).

3.Finish the Sauce: Stir in the 15g of grated cheese designated for the sauce and the pinch of nutmeg until the cheese is fully melted and the sauce is creamy. Remove the sauce from the heat and set aside.

4.Assemble the Sandwich: Spread a thin layer of the prepared Mornay sauce on one side of each slice of whole wheat bread. Place one slice, sauce-side up, in the clean pan (do not turn the heat on yet). Layer the ham, the sautéed mushrooms, and half of the remaining grated cheese (7.5g) onto the bread.

5.Close and Grill: Top with the second slice of bread, sauce-side up. Spread the remaining Mornay sauce and the final grated cheese (7.5g) evenly over the top slice of the sandwich.

6.Cook the Croque-Monsieur: Place the pan over medium-low heat. Cook the sandwich for 4 to 6 minutes per side, pressing gently with a spatula, until the bread is golden brown and crispy, and the cheese filling is fully melted. If the top is not sufficiently browned, you may briefly cover the pan for the last minute to help the cheese melt completely. Serve immediately.