At a glance
This indulgent French classic comes together quickly with toasted bread, creamy béchamel sauce, ham, and melted gruyère. The trickiest part is making the béchamel smooth and lump-free, but you'll get it with patient whisking and gradual milk addition. Once assembled and baked, you'll have a crispy, cheesy, utterly satisfying sandwich in no time.
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Toast the bread
Preheat the oven to 180°C (350°F). Arrange the slices of sandwich bread on a baking tray lined with parchment paper and toast them on both sides until golden. Meanwhile, grate the gruyère cheese.
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Make the béchamel sauce
Melt the butter in a saucepan over low heat. Add the plain flour and whisk until you get a pale roux. Keep whisking for about 2-3 minutes, until the raw flour taste cooks off.
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Thicken the béchamel
Gradually pour in the cold milk, whisking constantly to avoid lumps. Cook over low heat, stirring continuously, until the sauce thickens to a creamy consistency. This should take about 5-7 minutes.
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