Ingredients
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk, heated
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
2 cups grated Gruyere cheese
8 slices toasted or grilled country bread
4 teaspoons Dijon mustard
1/4 pound baked ham, such as prosciutto cotto
1/4 teaspoon herbes de Provence
Cornichons
Preparation
Preheat oven to 400 degrees.
Make the bechamel: Melt butter in a saucepan over medium heat. Add flour, and cook, stirring with a wooden spoon for 2 minutes. Increase heat to medium-high, and slowly add hot milk. Cook, whisking constantly, until thickened, 5 to 6 minutes. Remove pan from heat, and add salt, pepper, nutmeg, and 1/2 cup Gruyere.
Lightly brush 4 slices bread with mustard. Add 1 slice baked ham to each, and sprinkle each with 2 tablespoons Gruyere. Top with 4 more slices toasted bread. Slather tops with bechamel, and sprinkle with remaining Gruyere and 1/4 teaspoon herbes de Provence.
Bake sandwiches until topping is lightly browned, about 12 minutes. Serve hot with cornichons.
