cookware
- small pot
- small saucepan
- wooden spoon
- whisk
- baking sheet
- foil
- spatula
- cheese grater
Adapted from Barefoot Contessa.
1 | Preheat the oven to 400°F. |
2 | Warm milk in a small pot until hot - small bubbles along the edges and steam rising - but not boiling. |
3 | Melt the butter over low heat in a small (separate) saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. |
4 | Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. |
5 | Off the heat add the salt, pepper, nutmeg, 1/4 cup grated Gruyere, and the Parmesan and reserve. |
6 | To toast the bread, use a toaster, or place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted. |
7 | Lightly brush half the toasted breads with mustard, add 2 slices of ham to each, and sprinkle with Gruyere. |
8 | Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Transfer to a plate with a spatula. If desired, top with an over easy egg at this point. Serve hot. |