Description
An easy homemade French ham and cheese sandwich, elevated with layers of rich flavors and creamy béchamel sauce.
Ingredients
- 8 slices of sturdy white sandwich bread or pain de mie
- 6-8 thin slices of quality cooked ham
- 1 ½ cups (about 150g) grated aged gruyère cheese
- 3 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- 1 ¼ cups (300ml) whole milk
- 1 teaspoon Dijon mustard (optional)
- A pinch of freshly grated nutmeg
- Salt and pepper, to taste
Instructions
- Melt 2 tablespoons of butter in a small saucepan over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring continuously.
- Gradually add the whole milk while whisking vigorously until the sauce thickens and coats the back of a spoon, about 5 minutes.
- Season the sauce with salt, pepper, and a pinch of nutmeg. If desired, stir in the Dijon mustard for an added kick.
- Prepare the bread: Lay out 8 slices and spread a thin layer of the béchamel on one side of each slice.
- Assemble the sandwiches: On four slices, layer 1-2 slices of ham and sprinkle about ½ cup of grated gruyère cheese. Top with the remaining bread slices, béchamel side down.
- Butter the outside: Spread the remaining 1 tablespoon of softened butter on the top and bottom of each sandwich.
- Cook the sandwiches in a non-stick skillet over medium heat for 3-4 minutes per side, pressing gently with a spatula until they form a deep golden crust and the cheese begins to melt.
- Finish with more béchamel on top and sprinkle with the remaining grated gruyère. Place under the broiler or in a 400°F oven for 2-3 minutes until bubbly and golden.
- Allow to cool for 1-2 minutes before slicing.
Notes
Serve warm for the best flavor. Leftovers can be stored in the fridge for up to two days, reheating beautifully in the oven.
