Andouille Croque Monsieur

Makes 2 sandwiches

1/3 cup butter, plus more for the bread

1/3 cup all-purpose flour

1 (8-ounce) can evaporated milk

1/3 cup water

1 cup shredded Habanero Jack Cheese (available in the retail store), divided

4 slices sourdough bread (we used Farm to Market)

1 (2-count) package Fantasma's Finest Andouille Sausage, split lengthwise

2 tablespoons honey mustard

Paprika, to serve

Fresh tarragon, leaves removed from stem and chopped

Paprika, for garnish

Preheat oven to 400° F.

In a saucepan over medium heat, melt butter. Add flour and whisk to create a roux. Add evaporated milk a few tablespoons at a time, whisking to incorporate. Season with salt. Add water to the bechamel sauce and whisk. Add half of the cheese and continue to whisk until melted. Turn heat down and keep warm.

Butter 2 slices of bread. Place on a rimmed baking sheet butter side down. Place two halves of one sausage on each slice of bread. Cover the sausage with half the bechamel and honey mustard. Place bread on top of the sausage and spread more bechamel over the top of the bread. Sprinkle 1/4 cup of remaining cheese over each sandwich.

Bake croque monsieur for 10-15 minutes, until brown and bubbly. Sprinkle paprika over each sandwich and garnish with tarragon, if desired. Go ahead and enjoy this big, gooey, cheesy sandwich.