INGREDENT
- 4 slices white bread (preferably brioche or pain de mie)
- 2 tbsp unsalted butter, softened
- 2 tsp Dijon mustard (optional)
- 4 slices cooked ham
- 1 cup grated Gruyère cheese (or Emmental)
- 1 tbsp all-purpose flour
- 1 tbsp unsalted butter (for béchamel)
- 3/4 cup milk
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Instructions
- Make the béchamel sauce:
In a small saucepan, melt 1 tbsp butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook, stirring, until thickened (about 3–4 minutes). Season with salt, pepper, and nutmeg. Set aside. - Assemble the sandwich:
Spread butter on one side of each slice of bread. On the unbuttered side of two slices, spread Dijon mustard (if using). Top each with 2 slices of ham and about half the grated cheese. Place the other slice of bread on top, buttered side facing out. - Grill the sandwich:
In a skillet over medium heat, cook the sandwiches until golden brown on each side (about 2–3 minutes per side). - Add béchamel and bake:
Preheat oven broiler. Place sandwiches on a baking sheet. Spoon béchamel sauce over the top and sprinkle with remaining cheese. Broil until the top is bubbly and golden, about 2–3 minutes. - Serve hot, optionally with a side salad or French fries.
Let me know if you’d like a version with egg on top (that would be Croque Madame).