Easy and very French to make. Enjoyable for lunch when we are in France as well back home.
Serves 2
la béchamel (sauce)
(a white sauce)
Refrigerate 30-60 minutes.
3 Tbs. (45 ml) organic butter
3 Tbs. (45 ml) flour
2 1/4 (535 ml) milk
pinch of black pepper and nutmeg
1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour for a minute.
3. Slowly add the milk. Continue stirring until the sauce thickens, about 8-10 minutes.
4. Bring the sauce to a boil. Keep stirring for 2 more minutes.
5. Remove from the heat.
6. Add the seasonings and stir.
7. Pour into a glass container. Cover with plastic wrap. Refrigerate 30-60 minutes.
des sandwichs
Preheat the over 400F/205C
4 slices French beard
3 tsp. (15 ml) Dijon mustard
slices of nitrite-free ham
1 1/2 cups (6 ounces) (170 g) grated Gruyère or Emmenthaler cheese
1. Lay 2 slices of bread on the counter.
2. Spread half the mustard on each slice.
3. Spread half the béchamel sauce over the Dijon on each slice.
4. Divide the ham and lay over the sauce.
5. Sprinkle half the cheese over each slice.
6. Top with remaining slices of bead.
7. Spread the rest of the sauce over each top slice.
8. Divide remain cheese over the sauce.
9. Place the sandwiches on a parchment-lined baking sheet.
10. Bake 20-25 minutes.
11. Cut in half and serve.
