Kicked-Up Open-Faced Croque Madame

Do you remember that feeling you'd get as a kid on Valentine's Day?

The anticipation and agony experienced while waiting for your beloved to put a Valentine on your desk? This month, you are that kid, and Heidi Robb 's Kicked-Up Open-Faced Croque Madame is your Valentine. It's that good, so enjoy.

Kicked-Up Open-Faced Croque Madame

Mustard Horse Radish Slather

1 T	whole grain (country) mustard
1 T	Dijon mustard
1 T	prepared horseradish
2 T	mayonnaise

Everything else

2 T	unsalted butter
2 T	all-purpose flour
1 cup	whole milk; warmed
Pinch	grated nutmeg
1 T	Dijon mustard
	Kosher salt to taste
1 1/4 cup	shredded Gruyere; divided
1/4 cup	grated Pecorino Romano
4 slices	Challah or Brioche, buttered and toasted on one side
12 oz	shaved Black Forest ham
	Minced fresh parsley and chives to finish
4	fried eggs for “Madame"

Instructions

• Preheat oven to 400.
• In a bowl, whisk together all ingredients for the Mustard-Horseradish slather and set aside.
• Béchamel: In a small, heavy-bottomed pot, melt the butter over medium-high heat until bubbly and foaming. Add the flour and whisk constantly another 30 seconds. Whisk in the warmed milk and stir until thickened. Off heat, stir in the Dijon mustard, 1/4 cup Gruyere and salt to taste.
• On a sheet pan, spread the unbuttered/untoasted side of each slice of bread with Mustard-Horseradish Slather. Distribute sliced ham over the slather, and top each with Béchamel, remaining Gruyere and a dusting of Pecorino. Bake sandwiches for 5-7 minutes until warmed through. Place under broiler until tops are browned and bubbly. Top with fried egg, and dust with minced parsley and chives.