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  • prep: 25 mins
    total time: 32 mins
  • yield: Makes 8 sandwiches
Photography: Marcus Nilsson




  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, heated
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 2 cups grated Gruyere cheese
  • 8 slices toasted or grilled country bread
  • 4 teaspoons Dijon mustard
  • 1/4 pound baked ham, such as prosciutto cotto
  • 2 teaspoons herbes de Provence
  • Cornichons


  1. Step 1

    Preheat oven to 400 degrees.

  2. Step 2

    Make the bechamel: Melt butter in a saucepan over medium heat. Add flour, and cook, stirring with a wooden spoon for 2 minutes. Increase heat to medium-high, and slowly add hot milk. Cook, whisking constantly, until thickened, 5 to 6 minutes. Remove pan from heat, and add salt, pepper, nutmeg, and 1/2 cup Gruyere.

  3. Step 3

    Lightly brush 4 slices bread with mustard. Add 1 slice baked ham to each, and sprinkle each with 2 tablespoons Gruyere. Top with 4 more slices toasted bread. Slather tops with bechamel, and sprinkle with remaining Gruyere and 2 teaspoons herbes de Provence.

  4. Step 4

    Bake sandwiches until topping is lightly browned, about 12 minutes. Serve hot with cornichons.

Martha Stewart Living, February 2012