Title Value
Unsalted butter
3 tablespoons
All-purpose flour
¼ cup
Whole milk
3 cups
Freshly grated nutmeg
1 pinch
Salt and freshly ground white pepper to taste
1 pinch
High quality French sandwich bread
8 (1/2 inch thick) slices
Thinly sliced jambon de Paris (high-quality, wet-cured ham)
12 ounces
Coarsely shredded Gruyere cheese
10 cups


1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.

2 . Stage

Melt butter in a small saucepan over low heat. Whisk in flour until blended but not colored, about 3 minutes. Gradually whisk in milk and cook, stirring constantly, until thickened, about 10 minutes. Season with nutmeg, salt, and pepper.

3 . Stage

Assemble sandwiches: Place all 8 bread slices on a work surface in a single layer. Spread each slice evenly to the edges with Bechamel sauce; all the sauce may not be needed. Divide ham evenly between 4 of the bread slices, trimming if necessary so it is within 1/2 inch from the edges. Top all 8 slices with equal amounts of Gruyere cheese, spreading it evenly to within 1/4 inch of the edges.

4 . Stage

Lift the 4 bread slices with sauce and cheese and keeping the cheese facing up, place on top of the slices layered with ham. Transfer sandwiches to the prepared sheet pan.

5 . Stage

Bake in the preheated oven until cheese topping is melted and golden brown, 10 to 15 minutes.