Sunday, April 15, 2007
4 slices white sandwich bread
Dijon mustard (I used whole grain)
6 deli slices ham
2 Tbsp butter
2 Tbsp flour
2 cup milk
1 c shredded Gruyere (or thereabouts)
Salt & pepper
Freshly grated nutmeg (or jarred, in a pinch)
Toast the bread lightly, and cut off the crusts. Thinly spread mustard on the bread, then top two slices of bread with three slices of ham each. Place open-faced sandwiches on cookie sheet (you might want to line cookie sheet with foil or something for easier clean-up). Top the sandwiches with some of the grated cheese (about a quarter cup total), then the other slices of bread.
In a saucepan, melt butter over medium heat. Add the flour, mix well, and let the flour cook for a minute or two. Add the milk, stirring constantly, and cook until the sauce is thickened slightly (it should coat the back of the spoon). Season with salt & pepper and a sprinkling of nutmeg. Add about half a cup of the grated cheese, stirring until completely melted. Pour some sauce over the sandwiches and top with the very last quarter-cup of the grated cheese. Pop it under the broiler until bubbly and golden brown. Or, if you're impatient like me, just wait until the cheese is melted, then pull it out and scarf.
Note: You may have too much cheese sauce. I always do. Just dip another piece of bread in the sauce and snack on it while you wait for the sandwiches to finish in the oven. ;-)