UNITS
SCALE
INGREDIENTS
SALAD
- 6 cups Romaine lettuce , chopped
- 1 cucumber Cucumber , diced
- 1 cup Grape tomatoes, halved lengthwise
SALAD DRESSING
- ¼ cup Olive oil , extra virgin
- 2 tbsp White wine vinegar
- 1 tsp Honey
- To taste Salt
- To taste Black pepper, freshly ground
BECHAMEL SAUCE
- 4 tbsp Butter
- ¼ cup All-purpose flour
- 1 ½ cups Milk, whole
- 4 tsp Dijon mustard
- 1 tsp Worchestire sauce
- ⅛ tsp Nutmeg, ground
- To taste Salt
- To taste Black pepper, freshly ground
SANDWICH
- 8 slices Bread, thickly sliced
- 8 slices Ham, sliced
- 1 ½ cups Gruyere cheese, grated
METHOD
- In a large bowl, add lettuce, cucumber and tomatoes.
- In a small bowl, whisk together olive oil, white wine vinegar, honey, salt and black pepper. Set both bowls aside.
- Preheat oven to 220°C/425°F. Cover a baking sheet with parchment paper.
- In a medium saucepan, melt butter over medium heat until foamy. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes.
- Gradually add milk, stirring until mixture is smooth. Cook, stirring, until the sauce has thickened, about 4 minutes.
- Remove from heat and whisk in Dijon mustard, worcestershire sauce and nutmeg. Season with salt and black pepper.
- Place four slices of bread on prepared baking sheet. Spread slices with half of the béchamel sauce.
- Top each slice of bread with the ham and half of the Gruyere cheese.
- Top with remaining four slices of bread and cover each one with remaining béchamel sauce.
- Top with remaining Gruyere cheese. Bake until cheese is brown and bubbling, about 10 minutes.
- Toss salad with dressing. Cut sandwich in half. Serve together.
NOTES
- This sandwich is best when enjoyed with a fork and knife
- Additionally, you can sprinkle top of sandwiches with herbes de Provence before baking
