15 minutes
A classic French sandwich with ham, Gruyère cheese, and a creamy Béchamel sauce.
tablespoons
0.25 fluid ounces
teaspoons
teaspoons
teaspoons
teaspoons
Sourdough Bread
slices
Whole Grain Mustard
to taste
Black Forest Ham, thinly sliced
0 oz
Gruyère Cheese, grated
0 oz
Herbes De Provence
teaspoons
1. Prepare Béchamel Sauce
In a small saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour to form a roux and cook for 2 minutes. Gradually whisk in the whole milk to create a smooth sauce. Add fresh thyme leaves, kosher salt, ground white pepper, and freshly grated nutmeg. Cook until the sauce thickens and coats the back of a spoon.
2. Assemble the Sandwiches
Preheat the broiler and prepare a half sheet pan with foil and nonstick spray. Arrange the sourdough bread slices on the pan. Spread a thin layer of whole grain mustard on each slice, then layer the thinly sliced Black Forest ham on top. Pour the prepared Béchamel sauce over the ham and top with grated Gruyère cheese. Sprinkle herbes de Provence over the cheese.
3. Broil the Sandwiches
Place the sandwiches under the broiler for 2 to 3 minutes, until the cheese is melted, bubbly, and lightly browned.
Opt for a high-quality, sturdy bread like pain de mie or a good sourdough. It should have a fine crumb and be able to hold up to the béchamel and cheese without getting soggy.
Use good-quality ham from the deli counter and traditional cheese such as Gruyère, Comté, or Emmental. For Gruyère, choose one that's slightly aged for a more intense flavor.
Make your béchamel creamy and velvety using whole milk. Infuse with an onion piqué for depth, whisk constantly to avoid lumps, and season with salt, white pepper, and nutmeg.
Use a cast-iron skillet and cook over medium heat to ensure even melting of the cheese without burning the bread.
Layer cheese within the sandwich for a gooey melt and flavor in every bite. A thin layer of béchamel inside also acts as glue for the cheese and ham.
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