- 2 Portions
- 30 mins
2 tablespoons unsalted butter, plus more for toasting bread in the pan
2 tablespoons all-purpose flour
1 cup warm milk
1 pinch nutmeg
4 thick slices white bread
Dijon mustard, for spreading
113g Dewfresh Ham
113g gruyere cheese, sliced
32g gruyere cheese, shredded
In a small heavy bottomed pot, melt the butter over medium-high heat. Once it starts to bubble and foam add the flour and whisk for another 30 seconds, stirring continuously. Add the warm milk and stir until smooth.
- Spread the Dijon on one side of each piece of bread. Top 2 pieces of bread with even amounts of the Dewfresh ham and cheese. Then place the other two pieces of bread on top to make the sandwiches.
- In a large pan melt another tablespoon of butter. Add each sandwich and lightly brown on both sides.
- Place the sandwiches on a sheet pan and top with the béchamel sauce. Top each with the grated Gruyere and place under the broiler until golden brown and bubbly.