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Ingredients
- 80 g unsalted butter
- 20 g plain flour
- 185 ml milk
- 1/2 teaspoon Dijon mustard
- 1 egg yolk
- grated nutmeg
- 12 slices white bread
- 6 slices ham
- 125 g Gruyère, grated
Method
1. Melt 20 g of the butter in a saucepan, add the flour and stir over low heat for 3 minutes. Slowly add the milk and mustard, whisking constantly. Leave to simmer until the mixture has thickened and reduced by about a third. Remove from the heat and stir in the egg yolk. Season with salt, pepper and nutmeg and leave to cool completely.
2. Place half the bread slices on a baking tray. Top each piece of bread with a slice of ham, then with some of the sauce, then Gruyère and finally with another piece of bread. Melt half the remaining butter in a large frying pan and fry the sandwiches on both sides until they are golden brown, adding the remaining butter when you need it. Cut each sandwich in half to serve.
