Okie "Croque MonCowboy"
"A smoked ham & cheese sandwich, elevated the Okie way—with sharp cheddar, creamy béchamel, and a crispy crust kissed with Southern sass."
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the sandwich:
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4 slices thick-cut sourdough or Texas toast
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4 oz thin-sliced smoked country ham (or leftover smoked pork shoulder if you’ve got it!)
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4 slices sharp white cheddar (or mix with Gruyère if you’re feelin’ fancy)
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2 tablespoons unsalted butter, softened
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Optional: A smear of whole-grain mustard or hot pepper jelly for a spicy twang
For the béchamel (cheese sauce):
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 cup whole milk
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1/4 teaspoon garlic powder
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1/2 teaspoon smoked paprika
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Salt and pepper to taste
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1/2 cup shredded white cheddar or Gruyère cheese
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Optional: a splash of bourbon (because, why not?)
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Instructions
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Make the béchamel:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to form a roux. Slowly whisk in milk until smooth. Add garlic powder, smoked paprika, salt, and pepper. Stir in cheese until melty and silky. (Add that splash of bourbon if you’re livin’ right.) -
Assemble the sandwich:
Butter one side of each slice of bread. On the unbuttered side, layer a slice of cheddar, ham, a dollop of béchamel, and another slice of cheddar. Top with the second piece of bread, buttered side out. -
Grill it golden:
In a skillet or griddle, cook sandwich over medium heat until golden brown and crispy on both sides, about 3-4 minutes per side. Press with a spatula or a heavy pan for that extra crunch. -
Finish with flair:
Spoon a generous layer of warm béchamel over the top of the sandwich and broil for 2-3 minutes until bubbly and browned.
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Serve With:
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A cold sweet tea or local Oklahoma brew
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Pickled okra
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A nap (you’ll need it)
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