法式火腿芝士三明治
午餐35 分钟2 份中等关于此食谱
终极法式小酒馆三明治——厚切面包夹着烟熏火腿和坚果味浓郁的格吕耶尔芝士，淋上丰富顺滑的贝夏梅酱，然后放入烤箱烘烤至金黄起泡。这个经过充分测试的家庭版本易于操作、可靠稳定，令人满足。这种三明治能把普通的午餐变成一场小小的庆祝。
步骤说明
- 1
Melt the Butter in a small Saucepan over ^[medium heat]. Once it foams, add the All-Purpose Flour all at once and whisk constantly for 1–2 minutes until the mixture smells slightly nutty and looks pale golden — this cooks out the raw flour taste.
- 2
Gradually pour in the Milk warmed in a slow, steady stream, whisking vigorously the entire time to prevent lumps. Continue whisking over ^[medium heat] for 3–4 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and season with Salt, White Pepper, and a pinch of Nutmeg. Set aside.
- 3
Preheat your Oven to ![400°F]. Line a Baking Sheet with Aluminum Foil. Lay all 4 bread slices on the baking sheet and spread one side of each slice lightly with softened Butter. Bake for 5 minutes until just lightly toasted on top.
- 4
Remove from the Oven. Flip all 4 slices so the toasted sides face down. Spread a thin layer of Dijon Mustard on the untoasted (now top-facing) side of all 4 slices.
- 5
Sprinkle about a quarter of the grated Gruyere Cheese evenly over the mustard side of 2 slices (these will be the bottoms). Divide the Ham evenly over those same 2 slices, folding it to fit neatly. Close the sandwiches by pressing the remaining 2 slices on top, mustard-side down.
- 6
Spoon the béchamel generously over the top of each closed sandwich, spreading it all the way to the edges with a Spatula. Divide the remaining Gruyere Cheese evenly over the béchamel-topped sandwiches.
- 7
Bake at ![400°F] for 8–10 minutes until the béchamel is set and the bread is heated through. Then switch the Oven to ^[broil (high)] and broil for 2–3 minutes, watching closely, until the top is deeply golden, bubbly, and spotted with brown. Serve immediately.
