Description
A modern twist on a french classic: a toasted ham and cheese sandwich with a lighter béchamel sauce.
Ingredients
Units
Scale
- 2 thick slices French loaf or sourdough
- 2 tsp dijon mustard
- 1/2 cup gruyere cheese, grated
- 3 oz ham sliced
- 2 tbsp butter
Greek Yogurt “Béchamel” Sauce
- 8 oz greek yogurt
- 2 tbsp milk
- 1/2 cup parmesan cheese
- 1/2 tsp onion powder
- 1/4 tsp nutmeg
- 2 tsp garlic powder
- 1 pinch Salt and pepper
Instructions
- Preheat oven to broil.
- Start by making your “béchamel” sauce. Whisk yogurt, milk, parmesan and seasonings in a bowl. Set aside.
- Heat a skillet over medium heat. Butter one side of each bread slice. Place one slice on the skillet, butter-side down. Spread a thin layer of dijon mustard on the top of the bread slice, add a slice of cheese (or 1/4 shredded cheese), ham slices and the other half of the cheese cheese on top. Before you place your other slice of bread on top, spread 2 tbsp of béchamel sauce onto the side of the bread that doesn’t have butter on it.
- Cook until cheese starts to melt, 4-5 minutes. Using a spatula, carefully flip the sandwich over to heat the other side.
- Once bread is toasted and cheese is melted, transfer your sandwich to a rimmed baking sheet. Spread some “béchamel” sauce on top and some extra cheese. Broil for 4-5 minutes until cheese has bubbled and melted. Slice and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes