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Bistro
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Laliberte, Andrea
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Bistro
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Longo, Michael
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Bistro
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Berglund, Ellyna
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Barefoot in Paris:
Easy French Food
You Can Make at Home
Copyright © 2004 by Ina Garten (Clarkson Potter)

2 tablespoons unsalted butter
3 tablespoon all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch of nutmeg
12 ounces Gruyère cheese, grated (5 cups)
1/2 cup freshly grated Parmesan cheese
16 slices white sandwich bread, crusts removed
(Ina uses Pepperidge Farm white bread)
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

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
Gruyère, and the Parmesan and set aside.
 To toast the bread, place the slices on two baking sheets and bake for 5 minutes. Turn each slice and bake for another two minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyère. Top with another
piece of toasted bread. Slather the tops with the cheese sauce, sprinkle
with the remaining Gruyère, 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.