- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 pinch ground nutmeg
- 1 bay leaf
- Salt to taste
- Freshly-ground black pepper to taste
- 4 slices firm white sandwich bread
- 4 ounces thinly-sliced Black Forest ham
- 4 ounces sliced Gruyère cheese
- 1 tablespoon melted butter
- 1/4 cup grated Gruyère cheese
- 2 teaspoons chopped fresh chives
Melt 2 tablespoons butter in small saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk. Add nutmeg and bay leaf. Increase heat to medium-high and boil until sauce thickens, whisking constantly, about 2 minutes. Season with salt and pepper.
Preheat broiler. Place 2 bread slices on work surface. Top each with half of ham and sliced Gruyère. Top with remaining bread. Heat heavy large skillet over low heat. Brush sandwiches with 1 tablespoon melted butter. Add to skillet and cook until deep golden brown, about 2 minutes per side.
Transfer to small baking sheet. Spoon sauce, then grated cheese over sandwiches. Broil until cheese begins to brown, about 2 minutes.
This recipe yields 2 servings; can be doubled.