Ingredients (Makes 2 Sandwiches):

• 4 slices of white or brioche bread
• 4 slices of quality deli ham
• 1 cup grated Gruyère cheese (or a mix of Gruyère and Emmental)
• 2 tbsp unsalted butter (for toasting the bread)
• 1 tsp Dijon mustard (optional but traditional)

For the Béchamel Sauce:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• Salt and black pepper, to taste
• A pinch of ground nutmeg

Instructions:

1. Make the Béchamel Sauce:

1. In a saucepan over medium heat, melt 2 tbsp of butter.
2. Whisk in the flour and cook for 1 minute to form a roux.
3. Gradually add milk while whisking constantly until smooth.
4. Simmer until thickened, about 3–4 minutes.
5. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.

2. Assemble the Sandwiches:

1. Lightly toast the bread slices if desired for extra crispness.
2. Spread a thin layer of Dijon mustard on 2 slices of bread.
3. Add ham and a handful of shredded cheese.
4. Top with the remaining bread slices to form sandwiches.

3. Toast the Sandwiches:

1. In a skillet, melt 2 tbsp of butter over medium heat.
2. Toast both sides of the sandwiches until golden and the cheese starts to melt.

4. Add the Sauce & Broil:

1. Preheat the broiler.
2. Place toasted sandwiches on a baking sheet.
3. Spoon béchamel sauce generously over the top of each sandwich.
4. Sprinkle with the remaining cheese.
5. Broil for 3–5 minutes, until the cheese is melted and bubbly with golden spots.

Serving Suggestion:

Serve hot with a simple green salad or a warm bowl of soup. For a Croque Madame, top with a fried egg before serving!