Popular
Latest From the Show
Croque Monsieur
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- Salt and pepper
- A few grates fresh nutmeg
- 1 heaping tablespoon Dijon mustard
- 2 to 3 tablespoons butter, softened
- 8 1/2-inch thick slices good-quality Pullman loaf
- 8 slices hearty Swiss cheese, such as Gruyere
- 8 thin slices roasted French ham
Yield
Serves: 4
Preparation
Place a griddle or large skillet over medium heat.
Place a small pot over medium heat with the butter. Sprinkle the flour over the melted butter and cook about 1 minute. Whisk in milk and bring up to a bubble. Simmer until thickened, about 2 minutes. Remove pot from the heat and stir in some salt, pepper, nutmeg and the Dijon.
Butter one side of each slice of bread. Build the sandwiches by smearing the dry side of each slice with some of the milk sauce then stacking the ham and cheese onto four slices of bread. Cap the sandwiches off with the remaining four slices of bread, buttered side out. Cook sandwiches until golden brown and toasted, and the cheese has melted. 3-4 minutes per side. Serve warm.