Because man does not live on stews alone, we have decided to bring you a sandwich. Who doesn't like sandwiches? We believe that we all love a sandwich for dinner and today we are going to make the classic French sandwich par excellence.
A full-fledged mixed sandwich, but somewhat more caloric than the one we know, yes, it is delicious and from time to time it feels great.
- 2 slices of crustless sliced bread for each sandwich
- 2 slices of Gruyère cheese for each sandwich
- 1 slice of sweet ham for each sandwich
- pomade point butter
- Grated Gruyère cheese
For the bechamel sauce:
- 20g of butter
- 20g of flour
- 150ml whole milk
- First of all we prepare the bechamel sauce, for this we put a saucepan Efficient de BRA and we put the butter. When it has melted, add the flour and stir with the help of a few rods until the flour has completely dissolved together with the butter and has taken on a slightly golden colour.
- At this point we incorporate the hot milk and stir vigorously with the rods until any possible lumps have completely dissolved.
- Add the salt, pepper and nutmeg to taste. We stir and when it begins to thicken we remove from the heat, we will have our bechamel sauce ready. The point of thickness depends on the amount of milk, and it is as simple as adding more milk if you want it lighter or adding less milk to achieve a thicker texture, everything will depend on our taste and the recipe that we are going to prepare. We booked.
- Butter the inside of a slice of sliced bread, put a couple of slices of Gruyère cheese and a generous slice of sweet ham and close with another slice of sliced bread spread with butter on the inside.
- We place the sandwich on an Efficient Iron griddle, cover the top with bechamel sauce and sprinkle with grated Gruyère cheese. We do the same with the rest of the sandwiches.
- Put the tray in the oven and gratin for 5 minutes at 250ºC or until the surface is golden to our liking.
Photographs and recipe by MJ .