serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 4 large slices sourdough
- 1 tbsp Dijon mustard
- 140 g Comte (80 g sliced and 60 g grated)
- 4 slices double-smoked leg ham
- 50 g cornichons
Béchamel
- 375 ml (1½ cups) milk
- 3 bay leaves
- 50 g butter
- 50 g ( ⅓ cup) plain flour
- salt and freshly ground black pepper, to taste
Instructions
- For the béchamel, place the milk and bay leaves in a saucepan and bring to the boil, then remove from the heat and set aside. Place the butter in another saucepan over medium heat. When melted, whisk in the flour until well combined to make a roux. Continue whisking for another 3-4 minutes to cook out the flour. Slowly whisk the milk into the roux until well combined. Reduce the heat to low and simmer the béchamel for 5 minutes. Remove from the heat and season with salt and pepper.
- Preheat a fan forced oven to 220°C.
- Place the bread on a work surface and spread 2 slices with Dijon mustard. Top each slice with sliced Comte, followed by a slice of ham and some more mustard. Repeat the layers. Finish with a slice of Comte cheese and place the remaining sliced bread on top of each sandwich.
- Place the 2 sandwiches onto a baking tray lined with baking paper. Using a palette knife, cover each sandwich with a generous coating of béchamel, then sprinkle the grated Comte over the top.
- Bake for 10 minutes or until golden brown on top and bottom. Serve immediately.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
