Recipe: Croque Monsieur served with Potato Soup and Arugula, Tomato and Greek Olive Salad

Easy quick meal this evening, Grilled Ham and cheese sandwiches using leftover ham from the Ham I ordered from Harrington's last week. Excellent ham.
With this I will probably make potato soup and arugula with tomato salad. My arugula needs picking. This recipe is from the January issue of Good Housekeeping. I can't say how good it is as I haven't tried it, but ham and cheese, bread and butter, how can it fail?

Croque Monsieur

2 tablespoons margarine or butter
1 tablespoon all-purpose flour
1/2 cup whole milk
Pinch ground black pepper
Pinch ground nutmeg
Pinch salt
8 slices firm white or country-style bread
2 ounces Gruy re or Swiss cheese, shredded (1/2 cup)
8 ounces sliced deli baked ham

1. In 1-quart saucepan, melt 1 tablespoon margarine over medium heat. With wire whisk, stir in flour and cook 2 minutes or until mixture browns slightly, stirring frequently. Add milk, pepper, nutmeg, and salt; heat to boiling, stirring until sauce thickens. Remove from heat.

2. To assemble sandwiches: Place 4 slices bread on work surface; top with Gruy re. Arrange ham over cheese, folding slices to fit. Spread about 2 tablespoons sauce on 1 side of each remaining bread slice. Top sandwiches with bread, sauce side down.

3. In nonstick 12-inch skillet, melt remaining 1 tablespoon margarine over medium heat. Arrange sandwiches in skillet with cheese layer on bottom. Cover and cook sandwiches 6 minutes or until bread is golden brown. Turn sandwiches over and cook 3 to 4 minutes longer or until bread is brown and cheese melts.