Meatloaf Croque Monsieur Leftovers Recipes

Steps:

• Arrange the bread on a baking sheet and spread each slice with 1/2 teaspoon mayonnaise.
• Heat a large pan over medium-high heat. Place half (12) of the bread slices, mayonnaise-side down, in the pan and toast until browned, about 3 minutes. Return the toasted bread to the baking sheet, toasted side down, and spread 1 teaspoon mustard on each of the untoasted sides.
• Fold each slice of ham into thirds, as if folding a letter, then cut in half to yield 12 squares. Place the ham squares on top of the mustard.
• Preheat the broiler to high.
• Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until combined; cook until light brown, 1 to 2 minutes. Whisking constantly, slowly add the milk and cook until the sauce thickens, about 3 minutes. Whisk in the salt and nutmeg. Add 1 cup shredded Gruyere; whisk until melted and the sauce is smooth, about 1 minute. Remove the Mornay sauce from the heat, spoon 1 tablespoon over each square of ham, and then top with 1 teaspoon of the remaining cheese.
• Broil for 1 minute to melt the cheese and toast the remaining 12 slices of bread (these are the tops of your sandwiches). Remove from the oven. Top the sandwiches with the toasted bread and serve.

Steps:

• Mix together the mustard and chile sauce (or sambal if you're using that).
• Preheat the oven to a high broil.
• Butter 1 slice of each slice of bread.
• Build each half of the sandwich by placing the buttered side down, topped with meatloaf, mustard spread, tomato slices then the cheese. Repeat for all slices of bread.
• heat an oven proof nonstick skillet on medium heat. Lay the buttered side down and heat until lightly brown or about 2 minutes.
• Place the pan in the oven under the broiler to melt and brown the cheese, about 2-3 minutes.
• Remove from the oven and place slices together to make 4 sandwiches.
• Slice diagonally and eat immediately.