Sandwich components
- Grain bread2 slices
- Dijon Mustard15 g
- Gruyere, grated50 g
- Emmental, grated25 g
- Ham, thinly sliced100 g
Rosemary bechamel sauce
- Butter20 g
From previous steps
- Béchamel sauce
Step 3: Prepare the sandwich
Set the oven to .
Butter the bread and toast it on a pan. Spread a thin layer of mustard on the toasted bread, followed by some of the béchamel. Add the Emmental, then the ham, and half of the Gruyère. Place the second piece of bread on top and spread a thick layer of the béchamel over it. Lastly, add the remaining Gruyère on top.
Step 3: Prepare the sandwich
Sandwich components
- Grain bread2 slices
- Dijon Mustard15 g
- Gruyere, grated50 g
- Emmental, grated25 g
- Ham, thinly sliced100 g
Rosemary bechamel sauce
- Butter20 g
From previous steps
- Béchamel sauce
Set the oven to .
Butter the bread and toast it on a pan. Spread a thin layer of mustard on the toasted bread, followed by some of the béchamel. Add the Emmental, then the ham, and half of the Gruyère. Place the second piece of bread on top and spread a thick layer of the béchamel over it. Lastly, add the remaining Gruyère on top.