BEST LEFTOVERS EVER!

I was rummaging through the kitchen the other day, trying to think of something I could fix for dinner that wouldn't require a trip to the store.  I had some sourdough bread that was about to go stale, some leftover ham and some good cheese, so I thought I'd just do grilled ham and cheese sandwiches.  But then I remembered something we loved eating in France, and that there just happened to be a recipe for in one of my cookbooks.  Now I ask you, when's the last time you had leftovers that were so good, they made you moan?

CROQUE MONSIEUR
 from Barefoot in Paris, by Ina Garten

(serves 4 - 8)

2 T. unsalted butter
3 T. all-purpose flour
2 cups hot milk
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
pinch of nutmeg
12 oz. Gruyere cheese, grated (5 cups)
1/2 cup freshly grated Parmesan cheese
16 slices white sandwich bread (such as Pepperidge Farm), crusts removed
Dijon mustard
8 oz. baked Virginia ham, sliced but not paper thin

Preheat the oven to 400 degrees F.  Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes.  Slowly pour the hot milk into the butter-flour mixture and cook, whisking constantly, until the sauce is thickened.  Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan, and set aside.

To toast the bread, place the slices on two baking sheets and bake for 5 minutes.  Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere.  Top with another piece of toasted bread.  Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes.  Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned.  Serve hot.