Recipes
Date posted: 20/10/2022
Ingredients
| Milk | 2 litre |
| Everyday Favourotes plain flour | 200g |
| Everyday Favourites butter | 200g |
| Everyday Favourites salt | 1 ½ tsp |
| Everyday Favourites black pepper | 2 ½ tsp |
| Thick white bread slices | 20 |
| Dijon mustard | |
| Emmental slices | 20 |
| Dry cured gammon ham slices | 20 |
| Gruyere | 800g |
Method
- Pour the milk into a pan, add the flour and butter, then slowly bring up to the boil, whisking continuously to a thick, smooth and glossy sauce
- Reduce the heat and simmer for 3–5 minutes, stirring occasionally, until the flour has cooked out. Remove from the heat and season with salt and pepper and put to one side
- Heat the grill to high and the oven to 220°C/200°C Fan/Gas 7. Place the sliced bread on a baking tray and toast one side under the grill until golden
- Turn the bread over and spread each slice with a thin layer of mustard, followed by a layer of white sauce. Cover the sauce with a slice of cheese and a slice of ham
- Stack the slices into two sandwiches, then spread a thin layer of white sauce over the top and sprinkle with grated gruyere
- To finish, bake in the oven for 10–15 minutes until golden and bubbling and leave to cool for 3–5 minutes before serving