Serves: 1 sandwich per person
INGREDIENTS
- 2 slices white bread
- 2 slices ham
- 3 slices gruyere cheese
- Butter
- Béchamel sauce (recipe below)
- 1 cup grated gruyere cheese
DIRECTIONS
- Make a traditional ham and cheese sandwich.
- Butter both sides of the assembled sandwich.
- Heat 1 tablespoon of butter in a non-stick pan.
- When the pan and the butter are good and hot, brown the sandwich on both sides.
- Preheat the oven to 400 degrees.
- Place the browned sandwiches on a cookie sheet or oven safe pan.
- Spread the béchamel on the top side of the sandwiches only (don’t skimp) and sprinkle some grated gruyere on top of the béchamel to your liking.
- Place on the upper rack in the oven until the béchamel is brown and bubbly.
- Serve with mustard and cornichons.
Béchamel Sauce
INGREDIENTS
- 1 quart milk
- 6 tablespoons butter
- 6 tablespoons flour
- Fairway Sea Salt and Fairway Tellicherry Pepper to taste
- 1/2 small onion
- Sprinkle of nutmeg
DIRECTIONS
- Melt butter in a heavy pan.
- Add the flour and cook over low heat for 20 min while whisking.
- Remove pan from the flame to add the milk. Whisk while adding the milk.
- Return the pan to a medium flame and continue to whisk.
- Bring to a boil for two minutes and then reduce the heat.
- Continue to cook on low heat for another 15 minutes.
Strain and season with salt, pepper, and a sprinkle of nutmeg.
