INGREDENT
- 8 slices of white or brioche bread
- 4 tbsp unsalted butter, softened (for spreading)
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk (warm)
- 1 tsp Dijon mustard
- ½ cup grated Gruyère cheese (plus extra for topping)
- ½ cup grated Emmental cheese
- Salt & black pepper, to taste
- 4 slices of quality ham
- Optional: pinch of nutmeg for béchamel sauce
Instructions
- Make the béchamel sauce
- In a saucepan, melt 2 tbsp butter over medium heat.
- Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in warm milk until smooth.
- Add Dijon mustard, a pinch of salt, pepper, and optional nutmeg.
- Stir in ¼ cup Gruyère cheese until melted, then set aside.
- Assemble the sandwiches
- Lightly butter one side of each bread slice.
- Place buttered side down, then layer ham and a mix of Gruyère + Emmental cheese on 4 slices.
- Top with remaining bread slices (buttered side up).
- Grill the sandwiches
- Heat a skillet or griddle over medium heat.
- Cook sandwiches until golden on both sides and cheese begins to melt (about 2–3 minutes per side).
- Add béchamel & bake
- Place grilled sandwiches on a baking sheet.
- Spread béchamel sauce generously on top.
- Sprinkle with extra Gruyère cheese.
- Broil to finish
- Place under a broiler for 2–3 minutes, until bubbly and golden brown.
- Serve
- Slice in half and serve hot, ideally with a small green salad.
If you want, I can also give you the Croque Madame version, which is just as classic but with a fried egg on top. Would you like me to include that too?