Try Justine Schofield’s take on this French classic.


  • 2 slices sourdough bread

  • 1 tbsp Dijon Mustard

  • 2 slices ham

  • Gruyère cheese, grated

  • Béchamel:

  • 40g butter

  • ¼ cup flour

  • 400ml milk

  • Pinch nutmeg

  • 1 bay leaf


  • 1.

    Lightly grill one side of each of the sourdough slices.

  • 2.

    Smear the mustard on the untoasted sides of the bread.

  • 3.

    Assemble the sandwich using the ham and some gruyère and béchamel.

  • 4.

    Close the sandwich and pour some more béchamel on top and sprinkle a little gruyère cheese.

  • 5.

    Place under the grill for approximately 2 minutes, making sure it doesn't burn.

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