So next time, I will leave the sauce off theirs. You should feel free to do the same. I also used Monterey Jack cheese instead of the traditional Gruyere to keep from further offending them, and it worked well -- but did need a little zap in the microwave to melt completely after the bread was cooked.

Croque Monsieur

Makes 4 sandwiches

6 tablespoons butter (divided use)

5 1/2 teaspoons flour

1 cup milk

1 tablespoon Dijon mustard

Pinch of ground nutmeg

Salt and pepper

8 slices sandwich bread

8 slices Gruyere or Monterey Jack cheese

8 slices baked ham

Make the sauce: Melt 2 tablespoons of the butter in a small saucepan over medium-low heat. Add the flour. Cook, whisking constantly, until the mixture is bubbling but not browned, about 2 minutes. Pour in the milk. Cook, whisking constantly, until the sauce is boiling. Continue whisking and boil 2 minutes. Move the pan from the heat. Whisk in the mustard and nutmeg. Season with salt and pepper.

Spread a bread slice with about 2 tablespoons sauce. On top of the sauce, arrange a slice of cheese, 2 slices of ham, and another slice of cheese. Spread 2 tablespoons more sauce and top with another slice of bread. Repeat to make 3 more sandwiches.

Melt 2 tablespoons butter in the skillet over low heat. Add 2 sandwiches. Cook until the bottoms are golden brown, about 4 minutes. Use a spatula to turn each sandwich and cook until the cheese is melted, about 4 minutes.

Move the sandwiches to a plate. Press down gently on each and cut in half. Repeat with remaining butter and sandwiches. Serve right away.

--From "Around the World Cookbook," by Abigail Johnson Dodge

Per sandwich: 630 calories, 29 grams protein, 39 grams fat, 23 grams saturated fat, 41 grams carbohydrate, 1 gram fiber, 753 milligrams sodium. Analysis by registered dietitian Jodie Shield.