Ingredients
Scale
- 4 slices brioche bread
- 4 slices Gruyère cheese
- 4 slices ham
- 2 tablespoons unsalted butter, for grilling
- For the béchamel: 2 tablespoons butter, 2 tablespoons all-purpose flour, 1 cup milk, pinch of nutmeg, salt and white pepper
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon grated Parmesan (for topping)
Instructions
- Make the béchamel: melt 2 tablespoons butter in a saucepan, whisk in flour, cook 1 minute, whisk in milk, simmer until thickened, season with salt, pepper and nutmeg.
- Spread a thin layer of béchamel on bread slices. Layer ham and Gruyère on four slices. Add a touch of Dijon mustard if desired. Top with remaining bread slices.
- Brush the exterior with butter. Place sandwiches in a skillet and cook until golden and cheese begins to melt. Transfer to a baking sheet, spoon extra béchamel on top, sprinkle Parmesan, and bake at 425 F (220 C) for 3-5 minutes until browned and bubbly.
- Serve hot with a simple green salad for balance.
Notes
- Can be assembled ahead and refrigerated for up to 2 hours before cooking.
- For a lighter version, use low-fat milk and less butter in the béchamel.
- Use sourdough or a sturdy bread if brioche is unavailable.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Pan-fry and bake
- Cuisine: French
- Diet: Contains dairy
Nutrition
- Serving Size: 1 sandwich
- Calories: 520 Kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
