The Ingredients
6 slices rustic French-style hearth bread
3 pieces of ham
1/2 bag shredded swiss/gruyère mix
2 cups milk
3 tbsp dijon mustard
2 tbsp unsalted butter
3 tbsp flour
salt
pepper
nutmeg
I owe the influence of this recipe to Ina Garten. I changed the cheese and decided to use a thicker version of the bechamel sauce.
First, toast the bread for 5 minutes at 400 degrees. While this is going on, start your sauce. In a small pot, melt 2 tbsp unsalted butter with 3 tbsp flour. This is the start of your rue and it will thicken the sauce. In another pot, heat up 2 cups of milk. When heated, add to the rue and stir. Keep stirring until the sauce thickens. Add salt, pepper, and nutmeg to taste. Then, add 1/4 cup swiss/gruyère blend. Take out the bread and toast on the other side for 2-3 minutes. When the bread is completely toasted, spread the inside of 3 slices of bread with dijon mustard and top with a slice of ham, and add more of the swiss/gruyère cheese blend. Top the top bread slice with the sauce and add more shredded cheese blend. Compose into sandwiches and broil for 5 minutes until golden brown. Enjoy!
The roux
The beginning of the sandwich process
Adding ham and cheese to the mix
The complete sandwich prior to broiling
The final product
A tasty close-up!
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