Yield: 8 Sandwiches
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
½ teaspoon freshly grated black pepper
Pinch of nutmeg
5 ounces freshly grated Gruyere cheese
½ cup freshly grated Parmesan cheese
16 slices white bread, crusts removed
8 ounces baked ham, sliced but not paper thin
Preheat oven to 400 degrees F
Melt the butter over a 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. Remove from heat and add the salt, pepper, nutmeg and ½ cup grated Gruyere cheese and the Parmesan cheese. Stir until fully blended 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 the remaining Gruyere and bake sandwiches for 5 minutes. Turn on the broiler and broil for 3-5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Source: Ina Garten – Barefoot in Paris – 2004