A French cheese sandwich served in French cafes and bars as a quick snack. Probably the best cheese sandwich you will ever have.
Serve with a light green salad. This is a very rich dish.
4 slices, white bread – crusts removed about 4 inches square
4 slices, ham – sliced thin
4 slices, mozzarella cheese – about 1/8 inch thick
4 slices, Jarlsberg cheese – about 1/8 inch thick
butter – for buttering bread
1/2 tablespoon, butter – for Bechamel
1/2 tablespoon, all-purpose flour
1/2 cup, milk
fresh nutmeg – if you don’t have it leave it out
- In a sauce pan melt 1/2 tablespoon butter over medium heat. Add flour and stir to combine. Cook until flour begins to brown slightly. Carefully add milk stirring constantly. Bring to a boil and reduce heat to medium low. Add salt and pepper tasting constantly. Bechamel should be only slightly salty, the cheese will do the rest.
- Grate the nutmeg into the Bechamel. Probably about 4 swipes with the grater is all you need. Nutmeg is very potent. Continue mixing the Bechamel until all ingredients are incorporated. Remove from heat.
- On a cutting board arrange your bread slices. Spread a thin coat of dijon mustard on two slices. Add a layer of Jarlsberg cheese, followed by the ham, followed by the mozzarella.
- Smear a layer of the Bechamel over the cheese. Finish with the top slice of bread. Add a bit of butter to the top of the sandwich.
- Heat a large saute pan over medium high heat. When hot, carefully flip the sandwich over into the pan butter side down. Cover pan with lid and reduce heat to medium.
- Cook for 5 minutes or until brown then flip the sandwiches over for another 5 minutes or until brown with the lid on.
- Serve immediately.