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1
Preheat a griddle pan or cast iron skillet over medium heat.
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2
Whisk together the marmalade, shallot, 1 tablespoon of the Dijon mustard and vinegar, in a small bowl.
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3
Add the extra-virgin olive oil in a slow stream, while whisking, and then season the dressing with salt and pepper, to taste.
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4
Set aside.
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5
Combine the romaine with the frisee on large platter or in a shallow bowl.
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6
Melt 3 tablespoons of the butter in a sauce pot over medium heat, then whisk in the flour, and cook for 1 minute.
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7
Whisk in 1 1/3 cups of the milk and cook until the mixture coats the back of a spoon, about 3 minutes.
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8
Season the sauce with salt, pepper and nutmeg, to taste.
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9
Stir in the remaining 2 tablespoons of mustard and turn off the heat.
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10
Spread 4 slices of bread with the white sauce and top each with a slice of cheese, 2 slices folded ham, another slice of cheese.
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11
Spread the remaining bread with sauce and cover the sandwiches.
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12
Trim the crusts, if you prefer, then quarter the sandwiches.
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13
Beat the eggs with the remaining milk in a shallow bowl and dip the sandwiches in the batter as you add them to the griddle.
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14
Wipe the griddle with butter nested in a paper towel before you start adding the sandwiches.
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15
Griddle the sandwiches until deep golden, about 2 to 3 minutes on each side.
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16
Toss the salad with the dressing and divide it among 4 plates.
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17
Arrange 4 Croque Monsieur Monte Cristo croutons on top of each salad and serve.
