No ratings yet
The Paris cafe toastie, ham and gruyere layered with bechamel and grilled until the top is bubbling and golden. Rich enough to need only a green salad beside it.
Melt the 3 tablespoons butter in a small saucepan over medium heat, whisk in the 0.2 cup flour and cook for 1 minute. Pour in the 300 ml milk in a thin stream, whisking constantly for 4 to 5 minutes until it thickens to a coating sauce.
Take it off the heat and stir in the dijon mustard, the nutmeg, the salt and the pepper. Grate in a third of the gruyere and stir until smooth.
Heat the oven grill to 220°C. Lay 4 slices of the bread on a lined tray, spread each with a spoon of the sauce, divide the 200 g ham over them and top with a second slice.
Spread the rest of the sauce over the tops right to the edges and scatter the remaining gruyere. Grill on the upper shelf for 5 to 7 minutes until the cheese is bubbling and evenly golden brown.
Rest for 2 minutes, then cut each one across on the diagonal so the melted layers stay in place.
