Ingredients

• 8 slices white bread

• ½ pound ham

• 8 oz freshly grated gruyere cheese

• ½ stick butter

• ¼ cup flour

• 1 ½ cup milk

• Salt, to taste

• Black pepper, to taste

• Dash of nutmeg

• 1 teaspoon dijon mustard

Steps

1. Lay out 8 slices of white bread in a single layer on a baking sheet

2. Toast the bread at 350 degrees Fahrenheit for 10 minutes, flipping halfway in between

3. After the bread has toasted, remove from the oven

4. Add ½ stick of butter to a medium sized saucepan

5. Melt the butter over medium low heat

6. Vigorously whisk in ¼ cup of flour to the melted butter until combined

7. Gradually pour in 1 ½ cups of milk to the rue while whisking constantly

8. Continue whisking the milk with the rue until the sauce starts to bubble and thicken

9. Season the sauce with some salt and black pepper to taste

10. Add a dash of nutmeg and a teaspoon of dijon mustard

11. Whisk the bechamel sauce until all combined

12. Spread the bechamel sauce all over the top halves of the bread making sure to cover the bread all the way to the edges of the crust with the sauce

13. Layer 3 slices of ham on top of 4 slices of bread

14. Add a small handful of the grated gruyere cheese on top of the ham, spreading the cheese so it covers the entire sandwich

15. Place the remaining slices of bread on next with the sauce covered side facing the top

16. Spread another handful of grated gruyere cheese on the top of each sandwich covering the bechamel sauce

17. Bake the sandwiches in the oven at 400 degrees Fahrenheit for 10 minutes

18. Then broil the sandwiches for one to two more minutes

19. Cut and serve warm

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