This ham and Gruyere sandwich is topped with bechamel sauce. This recipe is enough for two sandwiches.

Ingredients

• 5 tablespoons of butter, room temperature
• 1 tablespoon of all-purpose flour
• ⅔ cup of milk
• 4 ⅓-inch thick slices of country bread
• 4 thin slices of French ham
• 2 thin slices of Gruyere cheese
• 2 eggs
• Sea salt to taste
• Freshly-grated nutmeg

Instructions

1. Preheat an electric griddle on medium-high heat for 20 minutes or preheat your oven to 300 degrees to preheat a cast-iron skillet.
2. Make your bechamel sauce by melting 1 tablespoon butter in a saucepan over medium heat. After all bubbles are gone, add your flour and whisk vigorously for about a minute. Slowly whisk in your milk until it’s smooth. Bring it to a boil and cook until it thickens. Season to taste with salt and nutmeg.
3. Assemble your sandwiches: Toast your bread on both sides until golden brown. Spread the remaining butter in a saucepan and brush the bread on both sides. Top your bread with the ham and cheese (some also add a layer of Dijon mustard).
4. Spread the sauce on top of the sandwich and sprinkle with the remaining cheese.