A Parisian cafe grilled ham and cheese sandwich, brushed with bechamel and Gruyere on the outside and grilled until crisp and molten. The everyday French answer to a toastie.
Make the bechamel
Melt the butter in a small saucepan, whisk in the flour, and cook for one minute until it smells biscuity.
1 minThicken the sauce
Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, then season with nutmeg, salt and pepper.
Assemble the sandwich
Spread a thin layer of bechamel on two bread slices, layer the ham and half the Gruyere on top, then close with the remaining bread.
Coat the outside
Spread bechamel on the top of each sandwich and sprinkle with the remaining Gruyere.
Grill until golden
Bake or broil the sandwiches until the cheese on top is bubbling and deep golden brown and the bread is crisp.
Serve hot
Let the sandwiches sit for one minute so the molten cheese doesn't run everywhere, then serve immediately.
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