Ingredients

1.

Almond flour
1 cup
2.

Salt
0.13 tsp
3.

Baking powder
0.25 tsp
4.

Mozzarella cheese, whole milk
1 cup, shredded
5.

Cream cheese
1 oz
6.

Raw egg
1 large
7.

Butter, unsalted
1.5 tbsp
8.

Cream Heavy Whipping
3 tbsp
9.

Salt
0.13 tsp
10.

Swiss cheese
5 slice (from pre-sliced package) - each 3/4 ounce
11.

Deli ham
3 medium slice - 4 1/4" x 4 1/4" x 1/16" - each 0.75 ounce
12.

Gruyere cheese
0.25 cup, shredded
13.

Black pepper
0.13 tsp

Instructions

1.
Make the fathead dough and cream sauce ahead of time. Sift together almond flour, salt, and baking powder in a large mixing bowl, and set it aside. In a pot, combine shredded mozzarella cheese and cream cheese. Heat the cheeses on your stove until they melt and can be stirred together into a solid white, creamy cheese without any streaks. Let the cheese cool off the stove for about 30 seconds before continuing.
2.
When the cheese has cooled but is still melted, crack the egg into the pot. Stir the egg and cheese together until the ingredients separate and come back together in a wetter product. Add the cheese and egg to your mixing bowl of dry ingredients, and begin stirring everything together until it s combined into a sticky dough. Transfer the sticky dough to a sheet of plastic wrap, and use the plastic to knead the dough until it s streak-free.
3.
Wrap the dough in the plastic wrap. It will help you later to shape the dough into a flat rectangle for faster cooling. Store the dough in your refrigerator for at least 4 hours or until firm. After making the dough, heat a small pan or pot over low heat on your stove. Melt butter into the pan, followed by stirring in heavy cream and a pinch of salt. Stir the ingredients together over low heat until the sauce starts to bubble and thicken. Cook until the sauce leaves a thick, glossy coating on the back of a spoon. Allow the completed sauce to cool and finish thickening.
4.
When it s time to make the Croque Monsieur, turn on an oven to preheat to 350 degrees. Unwrap and place the chilled dough in between two large sheets of parchment paper, and roll the dough out to a rectangle approximately 8x5 inches. On top of the dough rectangle, spread 1-2 tablespoons of cream sauce until a thin layer reaches each corner. Arrange a layer of swiss cheese (you can break cheese slices in half to fit them on the dough) followed by a layer of ham slices. Use the parchment paper under the dough to gently lift up the side nearest yourself, and roll the dough up into a tight log.
5.
Use a paring knife to slice the Croque Monsieur log into 1-inch slices (approximately 8 per roll). Arrange the slices face up in an 8-inch cast-iron skillet like you would with cinnamon rolls. However, leave a little extra space in between each piece instead of pressing them close together. If you don own a cast-iron skillet, you can also use a round or rectangular heat-safe baking dish. Spoon the remaining cream sauce over the slices, and follow with a layer of shredded gruyere.
6.
Sprinkle pepper over the top of the skillet or dish, and place it in your oven. For a cast-iron skillet, bake the Croque Monsieur pull-apart rolls for 45 minutes or until done. The dough should be golden brown and bounce back when touched, and the cheese on top will be melted and golden. If you use a different baking dish, you may need to bake for longer. You may also use a broiler to give the dish extra browning before serving hot.