8 slices crusty white bread (or brioche for extra richness)
8 slices cooked ham (thinly sliced, about 1/4 lb total)
1 1/2 cups grated Gruyère cheese (or Swiss cheese)
2 tbsp unsalted butter , softened (for spreading)
Dijon mustard , for spreading
For the Béchamel Sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/2 cups whole milk , warmed
1/4 tsp ground nutmeg
Salt and pepper , to taste
Step-by-Step Instructions
Step 1: Make the Béchamel Sauce
In a small saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1–2 minutes , stirring constantly, until the mixture forms a paste (this is called a roux).
Gradually whisk in the warm milk, ensuring no lumps form. Cook, stirring constantly, until the sauce thickens (about 5–7 minutes ).
Stir in the nutmeg, salt, and pepper. Remove from heat and set aside.
Step 2: Assemble the Sandwiches
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