Post by chief_cook2 on Sept 30, 2005 8:37:16 GMT -6
~~~Bechamel Dijon Sauce~~~
6 TB butter, divided
2 TB all purpose flour
2 cups half-and-half or milk
1/2 tsp. salt
2 TB prepared Dijon mustard
To make Bechamel Dijon Sauce: Heat a small saucepan over medium heat. Add 2 tablespoons butter
and melt. Add flour to the butter and whisk together. Cook flour and butter together for 1 to 2 minutes, then
whisk in half-and-half or milk. Bring sauce to a bubble and thicken another 1 or 2 minutes. Season sauce with
salt, then whisk in prepared Dijon mustard.
Assemble sandwiches:
8 slices of white bread
3/4 lb. Deli ham
2/3 lb. thinly sliced Gruyere or Swiss cheese
1 small jar cornichons or baby gherkin pickles
1 small jar pickled onions
Line up 8 slices of bread on a work surface.
Heat a large nonstick griddle or skillet over medium heat.
Spread each slice of bread with Dijon bechamel sauce and build 4 sandwiches with 2 or 3 slices
of ham and 2 slices of cheese per sandwich. The Dijon bechamel sauce will help hold the meat and
cheese in place. Make slices of ham and cheese rest flat; do not pile the meat or cheese.
Butter the tops of the 4 sandwiches and set onto griddle or grill, buttered side down. Butter opposite side
of each sandwich while the first side is grilling. Toast sandwiches 4 minutes on each side, turn with thin
spatula.
Serve with cornichons, pickled onions and extra Dijon mustard to pass at table.
Serves: 4.