- 8 slices white sourdough bread
- 4 large slices outdoor-reared, British ham, halved
- 200g (7oz) Gruyère, sliced
- for the béchamel:
- 50g (2oz) butter
- 40g (1½oz) plain flour
- 300ml (½pt) milk
Make the sauce: melt the butter in a saucepan, stir through the flour and cook for a couple of minutes until it smells biscuity. Very slowly, whisk in the milk until you have a thick, smooth white sauce. Season well, then allow to get cold.
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Divide the sauce between the bread slices, top with the ham and cheese, and season. Place on oiled foil and bake for 10 minutes or so, until the bread is crisp and the cheese has melted. Put 4 slices on top of the other 4 and serve immediately.
We love Gruyère, but any firm melting cheese you have will work – try Emmental, Comté or Beaufort too.