for 4 person

Bechamel sauce

1 tbsp	butter
1 tbsp	white flour
2 ½ dl	milk
1 pinch	nutmeg
¼ tsp	salt
a little	pepper

Sandwich

8 slice	toast bread
8 slice	ham
100 g	Gruyère, coarsely grated
a little	pepper (e.g. Tasmanian mountain pepper)

To bake

30 g

cress

How it's done

Bechamel sauce

Heat the butter in a pan. Add the flour, cook briefly; the flour must not take on any colour. Pour in the milk all at once, bring to the boil while stirring, reduce the heat and simmer for approx. 5 mins., season and allow to cool slightly.

Sandwich

Spread half of the bechamel sauce over 4 pieces of toast bread. Top each piece of bread with 2 slices of ham, sprinkle with half of the cheese. Place the remaining pieces of toast bread on top, press down gently, transfer to a baking tray lined with baking paper. Top with the remainder of the bechamel sauce and cheese, then season.

To bake

Approx. 10 mins. in the centre of an oven preheated to 220°C. Remove from the oven, cut the sandwiches in half, garnish with cress and serve hot.

Show complete recipe