Mr. Crunchy, croque-monsieur, this version using this bread is going to get wet eventually sodden. It is slightly toasted incompletely to impart crunch and strength and to hold up and delay that. This one is broiled, not grilled. The bread is delightfully airily light and crunchy, but not for long.
Plain white sauce, Béchamel with cheese, made the way I'm doing lately with vermouth and cayenne powder. This is done almost standing in place. The butter is right there feet from the stove, the flour a few steps away. The amount of flour scooped into a spoon determines how much sauce will be made. One full rounded tablespoon makes one cup sauce, with corresponding amount of butter, while one flat level tablespoon makes half a cup of sauce. This sauce is made thick this time, more so with cheese, to protect the weak insubstantial bread, help keep it crunchy longer and to delay it becoming wet.
Today, this sandwich celebrates the glory of relic tomato.
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