Croque Monsieur

I’ve never met a sandwich I didn’t like, and the Croque Monsieur is one of the best, in my book.  After all, who doesn’t like the idea of a grilled cheese sandwich with ham?  For this version, I toasted white bread in a cast-iron skillet with butter and added slices of ham and Fontina cheese.  I then made a Mornay sauce with flour, butter, milk and more Fontina.  I finished it off by ladling the sauce on top of the assembled sandwich and putting it under the broiler for a few minutes until the sauce was browned and bubbling.  It was cheesy, salty, creamy and decadent.  The only thing better is a Croque Madame, which is the same as a Monsieur except with a fried egg on top.