Ingredients
Method
Béchamel sauce
- Melt butter in a medium saucepan over medium heat.
- Whisk in flour and cook, constantly stirring, for about 3 minutes.
- Gradually add milk, stirring well until the mixture is smooth. Cook, stirring until the sauce is thickened.
- Season with salt and pepper
- Remove from heat and whisk in mustard and nutmeg
Sandwiches
- Preheat oven to 425° F.
- Line a baking tray with parchment paper
- Spread each bread slice with a layer of béchamel, spreading it all the way to the edges.
- Place 4 slices of bread, béchamel side up, on the prepared baking sheet.
- Top each with a piece of ham, a handful of mixed gruyere, and emmental
- Add a sprinkle of parmesan
- Place remaining slices of bread on top, béchamel side up
- Top with remaining gruyere and parmesan cheese.
- Bake at 425 degrees F for about 5-6 minutes, until cheese is melted
- turn the oven to broil and broil until the cheese on top is lightly golden, 2-4 minutes.
Nutrition
Notes
A posh little weekend brunch for those special days.
One can add a sunny-side-up egg to each sandwich after broiling to make a Croque Madame.
Serve with a small serving of green salad, a fruit cup, coffee, or champagne.