French Ham and Cheese Croque Monsieur

Prepare the béchamel sauce: In a small saucepan, melt 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until a smooth paste (roux) forms.

Gradually whisk in the warm milk until the sauce is smooth and thickened, about 3-5 minutes. Stir in the Dijon mustard, nutmeg, salt, and pepper. Remove from heat and set aside.

Preheat a large non-stick skillet or griddle over medium heat. Lightly butter one side of each brioche slice with the remaining 1 tablespoon of butter.

Assemble the sandwiches: Spread a thin layer of béchamel sauce on the unbuttered side of two brioche slices. Top each with one slice of Gruyère, one slice of ham, and another slice of Gruyère.

Place the remaining two brioche slices on top, unbuttered side down. Spread a generous layer of béchamel sauce on the top of each assembled sandwich.

Carefully place the sandwiches into the preheated skillet, buttered side down. Cook for 3-4 minutes per side, until golden brown and the cheese is melted and bubbly.

Serve immediately, optionally garnished with a sprinkle of fresh parsley.