Recipe by MarieRynr
Traditional French food with a modern twist! These sandwiches are on the small side,so serve one or two per person, depending on appetites.
Top Review by PanNan
I found this same recipe in the Barefoot in Paris (Ina Garten) cookbook. The recipe is relatively easy, and is a great brunch idea. Next time I make it, I'll cut back on the cheese, though. There was so much cheese it melted and flowed over the sides of the toasted breads and baked on the baking sheets. I thought the flavor was great, I love Gruyere, but DH and DS weren't fond of the "stinky" cheese. Apparently this recipe appeals to a more sophistocated cheese lover. LOL.
- 2 tablespoons unsalted butter
- 3 tablespoons flour
- 2 cups hot milk
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1 pinch ground nutmeg
- 12 ounces gruyere cheese, grated (5 cups)
- 1⁄2 cup freshly grated parmesan cheese
- 16 slices white bread, crusts removed
- Dijon mustard
- 8 ounces baked virginia ham, sliced,but not paper thin
Directions See How It's Made
- Preheat oven to 400*F.
- Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes.
- Slowly pour the hot milk into the butter/flour mixture and cook, whisking constantly, until the sauce is thickened.
- Off the heat, add the salt, pepper, nutmeg, 1/2 cup grated Gruyere and the Parmesan and set aside.
- To toast the bread, place the slices on two baking sheets and bake for 5 minutes.
- Turn each slice and bake for another 2 minutes, until toasted.
- Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere.
- Top with another piece of toasted bread.
- Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere and bake the sandwiches for 5 minutes.
- Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned.
- Serve hot.