Categories: French

Ingredients

• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups hot milk
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• pinch of nutmeg
• 12 oz Gruyere, grated (5 cups)
• 1/2 cup freshly grated Parmesan
• 16 white sandwich bread, crusts removed
• Dijon mustard
• 8 oz baked Virginia Ham, sliced but not paper thin

Directions

1. Preheat the oven to 400˚F (200˚C).

2. Make béchamel sauce

3. To the béchamel sauce, add 1/2 cup grated Gruyere, and the Parmesan and set aside.

4. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes until toasted.

5. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread.

6. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes.

7. Turn on the brioler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned.

8. Serve hot.

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