Just this week, when the husband wanted a ham and cheese sandwich, I thought why not have croque monsieur instead? It's not that difficult to make - the only extra bit being the béchamel sauce. I don't have a foolproof recipe for it, but hand on my heart, it's butter, flour, milk and a whole lot of "look and feel". It all boils down to what one is using the sauce for, and hence the kind of consistency that's required: runny, creamy, or just "Very. Thick.".
So shown above is basically two slices of rye bread, lightly buttered and toasted; dijon mustard spread on one inner side; two slices of 1/8-inch thick ham with grated cheese; assembled on parchment-lined baking tray; smothered with béchamel sauce (of the third category); and finally broiled on high for about 5 minutes. Check out the browned edges of the parchment paper. Had it been left any longer in the oven, it would have caught fire!
Lesson of the day: use aluminium foil for broiling.
P.S.: (Pun intended!) I would also like to put on record that the caesar salad with rosemary & honey dijon chicken from P.S.Cafe is the best in town. Looking at the menu is just my being courteous. It's always this for me, and when I'm greedy, I'll have it with an iced mocha and the orange flourless cake. Now I'm hungry.