From Barefoot Contessa
- Ready In:
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 pinch nutmeg
- 12 ounces gruyere, 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
- Preheat the oven to 400 degrees 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 2 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.
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I noticed that they recipe says to cut the crust off but all the photos appear to have crust? Just curious as to why you made that choice? Besides time saving. I think crustless would be better, only because with a something like this it can be rather hard to cut into the bread even with a dinner knife.c I love creamed chipped beef on toast and of course french toast but they crust are often hard to cut into.
I have the same question as John V on 3/3/20. If you can't suppress the nutritional info, why can't it be moved to the end? If you want it you can print it and if you don't then don't print that page. There are many times I don't print a recipe because it takes too much time and effort to cut and paste it all. It's always nice to have a recipe on one page while you are cooking.