Ingredients
Scale
- ½ cup milk
- ½ cup cream (heavy/thickened)
- 1 ½ tbsp unsalted butter
- 1 ½ tbsp all-purpose flour
- ¼ tsp kosher salt
- 1 pinch white pepper
- ⅛ tsp freshly ground nutmeg
- 4 slices sourdough bread, 1.5 cm thick
- 8 slices Swiss or Gruyère cheese (approximately 6 oz)
- 4 oz smoked ham slices
- 4 tsp Dijon mustard
- 2 tbsp unsalted butter (for frying)
- ½ cup shredded Gruyère cheese (packed)
- 3 tbsp finely shredded Parmesan cheese
Instructions
- Preheat the oven to 390°F (200°C).
- Prepare the béchamel sauce by heating milk and cream, then whisking melted butter with flour before combining and thickening.
- Spread half of the béchamel on four slices of sourdough bread, layer cheese and ham, add mustard, and close the sandwiches.
- Melt butter in a skillet, cook sandwiches until golden on both sides, and transfer to a baking tray.
- Spread remaining béchamel over sandwiches, top with cheeses, bake for 15 minutes, then broil for 3 minutes.
- Serve warm, optionally with French fries and salad.
Notes
Using high-quality cheese enhances flavor.
Take your time with the béchamel for creaminess.
Press down on sandwiches while frying for even browning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Baking and Frying
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 900
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 22
- Cholesterol: 60