Croque-Monsieur & Corn Maque Choux

How sad it is that upon returning home from France I choose to make a decidedly French meal. I love this hearty sandwich, that when we were traveling in France I had quite a bit. Brunch or supper, this croque-monsieur has the charm of a small French bistro in each bite, throw an egg on it and a slice of tomato and you have what is called a Croque-Madame. I am making this with a Corn Maque Choux, which is like a succotash. This is a great meal for the cold evening we will have tonight and it is a wonderful comfort food. I have my honey back and I am competing with all the restaurants he has eaten at in the last 10 days. I want to welcome him home with a nice meal, which shows my love for him and his pallet! Better yet he did not even make fun of me for cooking a bistro meal after so much rich food. Tomorrow I think we will do a nice hearty soup with bread! My delima do i do my Crab bisque or the ham and lentil soup??? Guess we will have both soon so it will be a surprise! Enjoy the recipe!

If making Croque Madame add one fried egg on top of each sandwich and a slice of tomato in the sandwich.

2 tablespoons butter
2 tablespoons all purpose flour
1 cup whole milk
Pinch of ground nutmeg
1 bay leaf

4 slices firm white sandwich bread
4 ounces thinly sliced Black Forest ham
4 ounces sliced Gruyère cheese (Swiss also works well)
1 tablespoon melted butter
1/4 cup grated Gruyère/Swiss cheese
2 teaspoons chopped fresh chives

Melt 2 tablespoons butter in small saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk. Add nutmeg and bay leaf. Increase heat to medium-high and boil until sauce thickens, whisking constantly, about 2 minutes. When it coats the back of a spoon it is done. Season with salt and pepper.

Preheat broiler. Place 2 bread slices on work surface. Top each with half of ham and sliced Gruyère/Swiss. Top with remaining bread. Heat heavy large skillet over low heat. Brush sandwiches with 1 tablespoon melted butter. Add to skillet and cook until deep golden brown, about 2 minutes per side. Transfer to small baking sheet. Spoon sauce, then grated cheese over sandwiches. Broil until cheese begins to brown, about 2 minutes.

Corn Maque Choux
Pronounced “mock shoe”

2 tablespoons (1/4 stick) butter
1 cup finely chopped onion
1/2 cup chopped red bell pepper
2 cups fresh corn kernels (cut from 3 medium ears of corn)
3/4 cup heavy whipping cream
1 teaspoon chopped fresh thyme
1/2 teaspoon (or more) hot pepper sauce
1 green onion, finely chopped
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh basil
Coarse kosher salt

Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper; sauté until beginning to soften, about 3 minutes. Add corn; sauté 2 minutes. Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes. Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.