a toasty ham & cheese sandwich. smothered in béchamel & dijon. a hot melty dinner for cold winter nights.
two slices of sourdough bread.
high quality sliced ham.
block of gruyere cheese, freshly shredded.
4 tablespoons butter.
4 tablespoons flour.
1 cup of whole milk.
1 teaspoon nutmeg.
1/2 teaspoon salt.
1/4 teaspoon pepper.
start by placing your bread under the broiler to get a good crunch. this should only take a few minutes. as soon as the crust starts to brown, take them out & set them aside.
preheat your oven to 400 degrees.
start by making your béchamel sauce. over medium heat, melt the butter in a saucepan. once melted, add in the flour & whisk it into a paste consistency. slowly add in the milk, whisking continually. the sauce will thicken quickly. do not let it boil. add in the nutmeg, salt, and pepper. set this aside.
take your two toasted slices & spread dijon mustard on them. then place a generous spoonful of the béchamel sauce onto each toast. spread it to cover the entire slice.
layer 4/5 slices of ham on top. then top with a very generous sprinkling of gruyere cheese.
place the prepared toasts onto a baking sheet & into the oven at 400 degrees for about 10-12 minutes.
you’ll want the cheese to be bubbly & brown.
once you remove the toasts, top them with fresh thyme. and bon appetite!
you will have extra béchamel sauce. this will keep in the fridge for several days. we use our in omelets with sausage. its to die for delicious!