Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch nutmeg
- 12 ounces Gruyere, grated (5 cups)
- 1/2 cup freshly grated Parmesan
- 16 slices white sandwich bread, crusts removed
- Dijon mustard
- 8 ounces baked Virginia ham, sliced but not paper thin
Directions
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
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By Leesielou
Oxford, FL
on January 29, 2012
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I too watched It's Complicated last night and became intrigued when she made this and they loved it. So, I promptly looked for a recipe this morning and knew I could count on Ina. I followed the recipe with the exception of the bread. I used french bread and made them into open faced sandwiches. I served it with a caesar salad. My family loved it. Next time I will try it with the smoked gruyere.
By Willy_P
on January 04, 2012
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While watching "It's Complicated" Meryl Streep made this sandwich. My daughters, who have been to France, swooned. We made this recipe the next day and it was so good we all swooned. Make sure to have all the ingredients prepped, this recipe goes together quickly and easily. A keeper.
By callreport_9463336
Bethany Beach, DE
on December 06, 2011
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Everything about this recipe was good, except for the suggested Pepperidge Farm bread, which ruins it. A made fresh today Fench bread or another type make all the flavors exquisite. I have made this recipe with both and there is no question but to use a good bread, not the pre-packaged type.
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