I found this recipe in a Rachel Ray cookbook. She talks about eating these sandwiches in Paris. That sounds nice. I just ate mine in the kitchen.
I adapted her recipe a little bit. She says to use Gruyere cheese, but I couldn’t find any so I used Swiss. My kids called these “inside out sandwiches”, because the cheese is on the outside of the bread. When you grill them, it toasts to a flavorful crust.
Here’s what you’ll need:
Serves: 6 servings
- 2 Tbs. butter, plus extra for butter the bread
- 2 Tbs. flour
- 1 cup milk, warmed
- 2 tsp. Dijon mustard
- shake of nutmeg
- salt and pepper to taste
- sandwich bread
- 1 lb. ham, thinly sliced
- 2 cups shredded Swiss cheese
- First, you’re going to make a white sauce to spread on the inside of the sandwiches.
- Melt the butter in a small saucepan.
- Stir in the flour and cook for a minute.
- Whisk in the milk. Add the mustard, nutmeg, salt and pepper.
- Cook for a couple of minutes until thickened.
- To make the sandwiches, heat a non-stick skillet or griddle.
- Spread the sauce on a slice of bread.
- Top with ham and the other slice of bread.
- Butter the outside of the bread. I found this easiest to do by putting the sandwich on a plate and buttering one side, flipping to butter the other.
- Press both sides of the sandwich into the shredded cheese and place on the griddle or skillet. Cook for several minutes, until golden brown then flip to cook the other side.