This is a sandwich that can be altered to fit your dietary needs and still retain some of the original idea.
By Sherron Watson
- 2 tablespoons of butter
- 3 tablespoons flour (I used brown rice flour to make it gluten free)
- 2 cups of hot milk
- 1 teaspoon of salt
- ½ teaspoon of pepper
- Pinch of nutmeg
- 12 ounces of Gruyere cheese, grated
- ½ cup freshly grated parmesan
- 8 croissants or 16 slices of white bread
- Dijon mustard
- 8 ounces of ham, sliced
- Preheat oven to 400 degrees.
- Line a cookie sheet with parchment paper.
- Melt butter in a small sauce pan, add flour and stir for 2 minutes. Slowly pour in hot milk and whisk until sauce is thick. Remove from heat and stir in salt, pepper, nutmeg, ½ cup of Gruyere cheese and Parmesan cheese. Stir until cheese is melted and set aside.
- Cut the croissants in half and place on the cookie sheet. Bake for 4 minutes, flip and bake for an additional 2 minutes.
- Remove croissants, spread Dijon mustard on one half.
- Add the ham and Gruyere Cheese, top with croissant.
- Spoon cheese sauce over each sandwich, top with more Gruyere cheese.
- Bake in the oven for 5 minutes or until tops are browned.
Sherron Watson is a writer and photographer. Her passion for food started at a young age while working with her family in their restaurant business. A career in photography gave her the experience she needed to start capturing images of her favorite dishes. This led to the creation of her blog: simply-gourmet.com. She is currently a food writer for Capital Style Magazine in Annapolis, MD.