Ingredients
Bread
Rustic white loaf, in-house, sliced2 slices
Butter, soft15 g
Béchamel (per portion)
Butter15 g
Flour15 g
Milk, warm120 ml
Dijon mustard8 g
Nutmeg, gratedpinch
Fillings
Champagne ham, shaved (PURCHASED)80 g
Swiss cheese, sliced (PURCHASED)50 g
Gruyère, grated (for top)20 g
Side
Steak-cut fries150 g
Method
1
Béchamel: melt butter, whisk in flour to roux 1 min, slowly add warm milk whisking until thick. Off heat, stir in Dijon, nutmeg. Hold warm.
2
Butter outside faces of bread.
3
Spread thin layer béchamel on inside. Layer ham, swiss cheese. Close.
4
Pan-fry both faces 2 min each until golden.
5
Top with remaining béchamel and grated gruyère.
6
Salamander 2 min until top is bubbling and golden brown.
7
Cut diagonal. Plate with fries.