Ingredients
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8 slices sourdough bread, toasted
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4 tbsp Dijon mustard, divided
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2 tbsp unsalted butter
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3 tbsp all-purpose flour
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1 1/2 cups low-fat milk
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Pinch of nutmeg (optional)
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1 (8 oz) block Gruyère cheese, shredded and divided
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1/2 lb sliced low-sodium ham
Steps
1
Preheat oven to 400°F. Line a sheet pan with parchment. Place the bread on prepared sheet pan. Spread 1 tbsp mustard onto 4 bread slices. Set aside.
2
In a 10-inch skillet, heat the butter on medium until melted. Whisk in the flour and cook 3 min., until mixture is smooth and smells slightly nutty, whisking constantly. While whisking, slowly add the milk, stirring after each addition. Cook 3 min., stirring, until sauce has thickened. Remove pan from heat. If desired, add the nutmeg. Season with salt and pepper. Stir in half of the cheese.
3
Divide about ½ cup sauce among 4 bread slices without mustard. Evenly divide the ham among the sauce-topped bread slices. Top ham with remaining half of shredded cheese. Place mustard-topped bread slices on top of sandwiches, mustard-side down. Top sandwiches with remaining sauce.
4
Bake sandwiches 5 min., until heated through. Increase oven to broil setting. Broil sandwiches 2–3 min., until golden. Serve warm.
