Serves 1
Directions
- 1Warm 1 and 3/4 cup of milk and heavy cream, but do not let it boil, then set it aside.
- 2Melt 5 tablespoons of butter.
- 3Add 5 tablespoons of flour to the melted butter to make a roux for the béchamel, ensuring it does not brown.
- 4Add half of the milk mixture to the roux, then the other half.
- 5Season the béchamel with a little bit of nutmeg, some salt, and ground white pepper.
- 6Set the béchamel aside to cool down.
- 7Assemble the sandwiches by spreading béchamel on the bottom part of the sourdough bread.
- 8Add Gruyère or Swiss cheese.
- 9Add ham.
- 10Add more Gruyère.
- 11Slather the top side of the bread with béchamel and place it on top of the sandwich.
- 12Prepare one sandwich with yellow cheese instead of white cheese if preferred.
- 13Fry the sandwiches on a flat top with French butter for two to three minutes per side.
- 14After toasting, remove the sandwiches and place them on a wire rack.
- 15Spread béchamel on top of the toasted sandwiches.
- 16Top with any remaining Gruyère and Parmesan cheese to crust the top.
- 17Bake the sandwiches in an oven preheated to 380 degrees Fahrenheit until the cheese is melty, starting with 10 minutes.
- 18Broil the sandwiches to brown everything until done.
Ingredients
- 1.75 cup milk
- heavy cream
- 5 tbsp butter
- 5 tbsp flour
- nutmeg
- salt
- ground white pepper
- 7 sandwiches sourdough bread
- Gruyère
- Swiss cheese
- ham
- yellow cheese
- French butter
- Parmesan cheese
Equipment
flat topwire rackoven
Tips
- Do not let the béchamel brown; it should be runny and not lumpy.
- Bake until the cheese is melty, then broil to brown everything.
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