BECHAMEL SAUCE INGREDIENTS
 

• 1/4 cup butter
• 2 tablespoons FRENCH PANTRY Bordeaux Wild Pepper Mustard
• 1/2 teaspoon freshly grated or ground nutmeg
• 1/4 cup all-purpose flour
• FRENCH PANTRY Sel Gris Salt to taste
• 1 1/2 cups whole milk

SANDWICH INGREDIENTS

• 8 slices thick country style bread
• 1 1/2 cups grated gruyere cheese
• 8 slices ham
• 1 teaspoon FRENCH PANTRY Herbs de Provence Herb Blend

bon COOK Products Used

1. Preheat oven to 425°F.
2. Place a Medium Bonmat on a Medium Perforated Baking Sheet.
3. Prepare the bechamel sauce by placing the butter in the Small Round Mold.
4. Place the mold on a microwave safe plate. Cover with the Octagonal Bonmat and microwave on high for 30 to 45 seconds, until melt.
5. Add the flour and whisk well to create a roux.
6. Process on high for 30 seconds, stir and repeat twice, processing for a total of 90 seconds. The roux should be pale.
7. Whisk in half of the milk and process on high for 30 seconds. Whisk until the sauce is thick and free of lumps.
8. Add the remaining milk and process at 30 second intervals whisking each time and repeating until the sauce is boiling and thickened. Take care when removing the mold from the microwave, as the plate will be very hot.
9. Whisk in the FRENCH PANTRY Bordeaux Wild Pepper Mustard, nutmeg, and FRENCH PANTRY Sel Gris Salt. The sauce can be made up to a day ahead, cooled and stored in the refrigerator.
10. Reheat briefly to bring the sauce to a spreading consistency.

1. Place 4 bread slices on the Bonmat and spread generously with 1/2 of the sauce.
2. Layer the ham and 1/2 of the cheese on top of the sauce.
3. Top with a second piece of bread.
4. Spread the remaining sauce on top of each sandwich.
5. Top each sandwich evenly with the remaining cheese and sprinkle evenly with the FRENCH PANTRY Herbs de Provence Herb Blend.
6. Bake for 15 minutes until the cheese is lightly browned and bubbling.

“This classic French creation is a bit of a departure from my healthy cooking approach, however, an occasional splurge is absolutely fine. When one is going to splurge, it is worthwhile to make it amazing and this sandwich fits that description thoroughly. The love is real! Baked ham, cheese and creamy bechamel sauce oozing with each bite.”
                                                                        Tina Foster - bon COOK Consultant

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Recipe Yield