4 Tablespoons (2 ounces) unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 Tablespoon chives, minced
1/2 teaspoon whole nutmeg, freshly grated
1/2 lemon, zested and juiced
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
12 slices sandwich bread
6 slices good quality deli ham
1 1/2 cups (8 ounces) shredded Gruyère cheese, divided
6 Tablespoons unsalted butter, room temperature, divided
Preheat oven to 325ºF
Prepare Bread: Remove crusts from bread and toast in the oven on a sheet pan for about 3 minutes to dry out.
Start Sauce: In a medium saucepan, melt the butter. Stir in the flour until completely blended; cook over moderately high heat, stirring constantly, about 3 minutes. Gradually whisk in the milk until smooth. Bring the sauce to a boil, whisking constantly. Reduce heat to low and simmer, whisking often, until thickened and no floury taste remains, about 5 minutes.
Season Sauce: Remove sauce from the heat and let the sauce cool slightly, stirring, until very warm. Add chives, nutmeg, lemon juice and zest, salt and pepper and let the sauce cool completely.
Make Sandwiches: Increase oven temperature to 500° F. Grate the Gruyere and put 3 tablespoons grated cheese on each piece of bread. Top with a slice of ham and another 3 tablespoons of cheese. Top with a piece of bread.
Toast Sandwiches: In a large skillet, melt 2 Tablespoons of butter over moderate heat. Cook the sandwiches, turning once, until browned, about 2 minutes per side. Transfer sandwiches to a cutting board. Repeat with the remaining sandwiches, using 2 Tablespoons of butter per batch.
Cut and Broil Sandwiches: Cut each sandwich into 4 little rectangular sandwiches. Top each rectangle with about 1-2 tablespoons of the sauce mornay. Top with remaining cheese and broil or bake until bubbling and cheese is melted, about 5-7 minutes.
Serve: Place on a platter and garnish with a crisscross of chives.
Recipe created by Parties That Cook®
Makes 24 Petite Sandwiches
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