Prep 30 mins
Cook 10 mins
- 4 tablespoons unsalted butter, salted
- 2 tablespoons all-purpose flour
- 1 cup half-and-half or 1 cup whole milk
- 1 teaspoon Dijon mustard
- 1⁄8 teaspoon freshly grated nutmeg
- fresh ground black pepper
- 8 slices bread
- 3⁄4 lb baked ham, thinly sliced (Virginia ham is good)
- 2 cups shredded gruyere cheese
- Heat a large pan or griddle over med-low to medium heat.
- Heat a small saucepan over medium heat; add in 2 tablespoons butter and melt.
- Whisk flour into butter and cook 1 minute; then whisk in the half-and-half.
- Add in dijon mustard, nutmeg, salt, and pepper; cook for 2 minutes to thicken; remove from heat.
- Spread bread slices with the sauce and make sandwiches, using a couple of folded slices of ham per sandwich.
- Spread the remaining 2 tablespoons butter lightly across the outside faces of each sandwich.
- Spread the shredded cheese across a plate and gently press each side of the sandwiches into the cheese, then place on the hot pan or griddle.
- The cheese will brown and form a crisp coating as the sandwich cooks and heats through.
- cook for 3 minutes on each side, or until evenly golden.
I tried this recipe and it was bland bland bland. Ina Gartens is much better. Elise.com has a great recipe too.
I have this cookbook. I use fresh mozzarella but i haven't tried the gruyere yet. Good comfort food.