READY IN: 15minsYIELD: 4 sandwiches


  • 2tablespoonsbutter
  • 2tablespoonsunbleached all-purpose flour
  • 6tablespoonsmilk
  • 18 teaspoonsea salt, ground
  • 2cupsgruyere cheese, grated
  • 3tablespoonsmilk
  • 116 teaspoonnutmeg, grated
  • 116 teaspoonsea salt, gound
  • 116 teaspoonblack pepper
  • 8slicesbread
  • 8slicesham
  • 8slices montreal smoked meat

  • In a small saucepan over medium heat, melt butter. Add flour and whisk for a few minutes to cook out the raw taste of it. Add 2 tablespoons cold milk, and whisk constantly until the mixture get thick. Then add 1 tablespoons cold milk at a time, whisking between each addition. Continue adding milk until the consistency of the sauce gets creamy and not too thin so it can be spreadable.
  • Transfer sauce to a small bowl. Cover with plastic wrap making sure it touches the surface to prevent skin to form; let it cool off before transferring it to the refrigerator to chill for 2 hours.
  • Preheat oven to 375ºF and line baking sheet with foil; set aside.
  • In a small bowl, combine grated Gruyère, milk, nutmeg, salt and pepper; stir and set aside.
  • Spread thin layer of cold béchamel on each slice, keeping a little to spread on 4 slices later. Place a couple slices of smoked meat on 4 slices of bread before adding some cheese mixture; keep some to add on 4 slices later. Place ham on top of the cheese mixture before placing the top slice. Press down and spread more béchamel sauce on top of those 4 slices. Add the remaining cheese and place sandwiches on the prepared baking sheet.
  • Transfer to the preheated oven and bake for 10 minutes. Turn on the broiler and leave them there until cheese is golden brown, about 3 minutes (keep an eye on them). Remove from the heat, slice and serve immediately. Makes 4 sandwiches.
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