• In a large skillet, melt the 4 tablespoons butter over low heat with the 2 cloves of minced garlic. Sprinkle the 3 tablespoons of flour on top; mix well with a wooden spoon or whisk. Cook, stirring frequently, for 30 seconds to 1 minute to make a light roux. It will look like thick paste. Do not burn.
• Take the pan off the heat. Add ½ cup milk and whisk thoroughly to break up the lumps. Keep whisking until the mixture looks creamy. Slowly add the rest of the milk(2 more cups), whisking continuously as you pour. Add salt, black pepper, freshly grated nutmeg, and optionally, the red pepper flakes.
• Return the pan to the heat. Adjust to medium-low. Cook the sauce, whisking often, until it has thickened to the consistency of runny sour cream (it will thicken more as it cools). This should take about 12 minutes or more depending on the size of your pan. Stir in the grated emmenthal, gruyere, or swiss cheese.
• When ready, the sauce should coat the back of a wooden spoon. Note: If not using the béchamel sauce right away, it will form a skin on the surface. To store, cover the surface with plastic wrap so it comes into direct contact with the sauce.

Assemble & Bake Croque Monsieur Sliders

• Preheat the oven to 400°F.
• Line a 9×13 baking pan with parchment paper and set aside.
• Cut the 12 white dinner rolls in half removing the top and placing the bottom of the rolls in the baking pan. Layer half of the dijon mustard (3 tablespoons), half of the swiss cheese slices (6 slices), ¾ cup bechamel per 6 dinner rolls, ⅔ pound sliced deli ham, and the other half of the swiss cheese slices(6 slices). Place the top of the rolls on top. Slather with the other 3 tablespoons of the dijon mustard. Top with 1-2 tablespoons bechamel sauce per slider. Sprinkle with grated gruyere, emmental, or Swiss cheese.
• Bake for 15-18 minutes or until the tops of the sliders start to turn golden brown.
• Carefully remove from the baking pan. Cut and serve.