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Makes 4 generous sandwiches
Preparation time: 20 minutes
Cooking time: 10 minutes
Oven temperature: 200°C
- 8 slices of wholewheat bread or seed loaf
- spreadable butter
- Dijon mustard
- 8 thin (or 4 thicker) slices of smoked ham
- 200g mature white Cheddar (or Gruyère), grated
WHITE SAUCE
- 30ml butter
- 45ml flour
- 375ml hot milk
- 2 bay leaves
- freshly grated nutmeg
- 30ml wholegrain mustard
1. Make the white sauce Melt the butter in a saucepan and stir in the flour; cook until light brown and foamy. Remove the saucepan from the heat and gradually whisk in the milk – this prevents lumps from forming. Return to the heat and add the bay leaves, nutmeg and mustard then season with salt and pepper. Stir over moderate heat until the sauce bubbles and thickens. Remove from the heat.
2. Preheat the oven. Toast the bread and spread generously with butter and Dijon mustard. Divide the ham and two-thirds of the cheese between the bread slices. Place the other slices on top and add the rest of the cheese. Arrange on a baking tray and pour the sauce over the top; bake until the sauce is golden brown and the cheese has melted (about 15 minutes). Tuck in while the cheese is still warm and stringy.
