Classic French grilled ham and cheese sandwich with béchamel sauce and Gruyère. This bistro favorite combines simple ingredients with proper French technique.
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9 items
Melt butter in a saucepan, stir in flour to make a roux, and cook for 2 minutes. Gradually whisk in warm milk and cook until thickened into a smooth béchamel sauce. Season with nutmeg, salt, and pepper.
Lightly toast the bread slices. Spread a thin layer of Dijon mustard on 4 slices. Top with ham and half of the grated Gruyère cheese. Close the sandwiches.
Spread the top of each sandwich generously with béchamel sauce and sprinkle with the remaining Gruyère cheese.
Place sandwiches on a baking sheet and bake at 200°C (400°F) for 8-10 minutes until the cheese is melted, golden brown, and bubbling.
Let cool for 2 minutes before serving to allow the sauce to set slightly.
