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Ingredients
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For the Sandwich
For the Mornay Sauce
Method
For the Mornay Sauce
- 1
Make the Roux
In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add 2 tablespoons of all-purpose flour and whisk continuously for about 2 minutes until the mixture is slightly golden and bubbly.
- 2
Add Milk
Gradually pour in 1 cup of whole milk, continuing to whisk vigorously to prevent any lumps from forming. Bring the mixture to a gentle simmer.
- 3
Thicken the Sauce
Cook the sauce, stirring frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
- 4
Add Cheese and Seasoning
Remove the saucepan from heat and stir in 50 grams of Gruyere cheese, a pinch of nutmeg, and salt and black pepper to taste. Stir until the cheese is fully melted and the sauce is smooth.
For the Sandwich
- 5
Prepare the Bread
Take 4 slices of sourdough bread and spread one side of each slice with unsalted butter.
- 6
Assemble the Sandwich
On the unbuttered side of 2 slices of bread, layer 2 slices of jambon fume and some grated Gruyere cheese. Top with the remaining slices of bread, buttered side facing out.
- 7
- 8
Add the Mornay Sauce
Once the sandwiches are cooked, place them on a baking tray. Generously spoon the prepared Mornay sauce over the top of each sandwich.
- 9
Broil the Sandwiches
Place the sandwiches under a broiler for about 2-3 minutes, or until the Mornay sauce is bubbling and slightly browned.
- 10
Serve
Remove from the oven, let cool for a minute, slice in half, and serve warm.