Gourmet Croque Monsieur with Truffle

Prepare the Truffle Béchamel

1. Melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
2. Gradually whisk in the warm milk, ensuring no lumps. Continue to cook, stirring, until the sauce thickens to a smooth consistency, about 5-7 minutes.
3. Remove from heat and stir in the black truffle oil, nutmeg, salt, and pepper. Set aside.

Assemble the Croque Monsieur

1. Preheat your oven to 200°C (400°F). Lightly toast the artisan bread slices if desired, but don't toast them too dark.
2. Spread a generous layer of truffle béchamel on one side of each bread slice.
3. On two of the bread slices, layer half of the grated Comté cheese, then the prosciutto, and then the remaining half of the Comté cheese.
4. Top with the remaining bread slices, béchamel-side down if you prefer a less messy top, or béchamel-side up for extra crispiness.

Cook and Serve

1. Place the assembled sandwiches on a baking sheet. Spoon a little extra béchamel on top of each sandwich and sprinkle with a pinch of Comté (if preferred for extra melted cheese effect).
2. Bake in the preheated oven for 10-15 minutes, or until the cheese is bubbling, golden brown, and the bread is crispy.
3. Remove from the oven, let rest for a minute, then sprinkle with fresh chives before serving immediately.