Recipe information
Yield
makes 4
Ingredients
Preparation
Step 1
Melt the butter in a small saucepan over medium heat until just starting to bubble. Add the flour, and cook, whisking constantly, until smooth but not browned, about 3 minutes.
Step 2
Whisking constantly, slowly add the milk; continue cooking while whisking until mixture has thickened, about 3 minutes more. Remove from heat, and add salt, nutmeg, cayenne, and black pepper. Transfer to a bowl; place plastic wrap directly on surface of sauce, and set aside.
Step 3
Heat the broiler. Heat a griddle or large cast-iron skillet over medium-low heat. Smear one side of bread slices with mustard. Top 4 slices with a layer each of ham and cheese; cover with the remaining 4 bread slices, pressing gently to adhere. Generously butter the outer sides, spreading all the way to the edges.
Step 4
Place the sandwiches on the griddle or in the skillet. Cook until the bread is golden brown and cheese has melted, 3 to 4 minutes a side. Transfer to a work surface; divide béchamel sauce evenly over tops, spreading to edges; sprinkle with grated cheese.
Step 5
Transfer to the broiler, and cook until the cheese topping is melted and golden, 2 to 3 minutes. Serve immediately.
