INGREDIENTS

4 slices pain de campagne or sourdough
100 g double-smoked leg ham
1/2 cup gruyere cheese
dijon mustard
butter

Bechamel sauce
1 tablespoon plain flour
1 tablespoon butter
3/4 cup milk
1/8 cup parmesan cheese
1/8 cup gruyere cheese
nutmeg
salt and pepper

TO MAKE

If including the bechamel sauce, melt butter in a small saucepan on low heat. When bubbles start to appear, add the flour and stir vigourously. Slowly pour in the milk, using a whisk or wooden spoon to stir continuously. Once sauce has thickened, remove from heat and stir in the spices and cheese before setting aside.

Butter both sides of each slice of bread and add to a frying pan over medium-high heat. Once the first side has browned sufficiently, flip the bread over and layer folds of ham and gruyere onto two of the slices, and add a spread of dijon mustard to the remaining two.

When the bread is ready, stack the sandwiches and place in a baking dish. Turn on the grill to heat up, while you spoon bechamel sauce over the top of the sandwiches, finishing things off with a sprinkle of gruyere. Place under the grill until the cheese has melted and is lightly browned. Wrap in baking paper and take to the park for a picnic with a side of pickles or devour on the spot, the hot cheese burning your tongue in the delicious haste.