Recipe Courtesy of Chef Georges Perrier
Ingredients:
- 4 oz french jambon( or smoked ham) sliced thin
- 4-6 oz grated gruyere cheese
- Butter softened
- 2 ea 1inch slices of brioche pullman loaf
- 1 ¾ tbl butter
- 1 ½ tbl flour
- 1 cup milk
- Pinch salt
- Fresh ground nutmeg to taste
Directions:
- Either have a blow torch ready or set you over broiler to medium.
- Brush each side of each piece of bread with butter.
- Lay the ham down in thin layers and top with some grated gruyere cheese.
- Place the other piece of bread on top and set aside.
- For the béchamel, melt 1 ¾ tbl butter in a small sauce pot, once the butter is completely melted sprinkle the flour mixing quickly so that it doesn’t clump.
- Toast the flour butter mixture until it become lightly golden.
- Using a whisk, stir in the milk and bring to a simmer.
- After about 3 min of simmering the mixture should begin to thicken, season with salt and nutmeg to taste.
- In a medium sauté pan melt 1 tbl of butter.
- Place the sandwich in the pan an cook until golden, turn over and repeat.
- When it has color on both sides place on a sheet tray, cover with béchamel and completely cover with the remaining gruyere cheese.
- Broil in over until bubbly and golden enjoy.
