It’ Monday morning and I must say.. this week is not starting out on a high note. I spent the majority of the weekend with my son who caught a nasty cold. I was at his beck and call for the past few days supplying him with all the pedialyte and milk he desired. Poor baby was in so much discomfort and all I wanted to do was make everything better. Since spending every waking moment by his side, it was only a matter of time before I caught the bug. The amount of times he rubbed his snot on me and sneezed in my eyeballs, well… getting sick was inevitable. I was prepared for the worst but hoping for the best. By Sunday evening I was in bed by 5pm taking NyQuil and sitting in my misery. Oh man is this cold a tough one. It has me crying out wishing it would just go away. This cold has me screaming to the sky, “I’m sorry I took my health for granted!”. When all I want to do is be in the kitchen cooking, I’m now stuck in bed with a box of tissues and horrible daytime television. I know you know what I mean when I say “daytime television”. We have all sank our teeth into the daylight hours of tv a time or two… talk about “mind numbing”. As I sit here with a stuffy nose and achy bones, I decided I won’t let my time go to waste or let this daytime television rot my brain. I’ll be here all day catching up on recipes and pinning more food inspiration for when my health returns back to normal.
This sandwich is a cheesy + saucy dream that quite possibly is my all-time favorite thus far. The combination of gruyere, salty/sweet ham, crunchy french bread and a decadent cheesy sauce… well it’s enough to put you in a happy food coma. It’s the perfect Saturday or Sunday brunch in my opinion. Even with my sore throat and stuffy nose, I could still totally go for one of these lovely sandwiches. Anyone want to come over and cook one for me? I’m too weak to stand over the stove right now. Maybe I can get my husband, Clay, to make me one? Clay? You there? If you’re reading this, come home and cook me some Monday brunch. Thanks love!
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
- 4 slices good quality french bread
- 10 slices good quality baked brown sugar ham, sliced thick
- Dijon mustard
- 3 tbsp butter, salted
- 3 tbsp all purpose flour
- 2 cups 2% milk, heated up
- 1 tsp kosher salt, more or less to taste
- 1 tsp freshly ground black pepper, more or less to taste
- 1 pinch nutmeg
- 1 pinch dried oregano
- 9 oz. gruyere cheese
- 1/2 cup parmesan cheese, grated
- Pre-heat the oven to 400 degrees F.
- Place the bread on a cooking sheet and toast the bread on both sides until golden brown. Take out of the oven and set aside.
- Heat a large pan to medium high heat. Add in butter and melt down. Once butter is melted, add in flour and stir. Cook flour and butter for 1-2 minutes until flour is bubbly. Slowly add in milk while whisking constantly. The sauce will begin to thicken slightly as it comes to a soft boil. Turn heat down to low once sauce is bubbling.
- Add in 4 oz. of the gruyere cheese and all of parmesan cheese. Continue whisking until cheese is melted and sauce is smooth and velvety.
- Turn off heat and add salt, pepper, oregano and nutmeg. Set aside.
- To assemble the sandwich: Spread a thin layer of dijon mustard on 2 slices of the bread. Layer on ham on top of the dijon. Place a handful of gruyere on top of the ham. Put the other half of the bread on top and spoon on a thick layer of the sauce on top of the bread. Sprinkle on extra gruyere on top of the sauce. Place in the oven and cook till sandwich is warm and toasted (about 5-8 minutes).
- Turn broil on high and cook for an additional 2 minutes till the sauce is bubbly.
- Remove from the oven and enjoy hot.