• Preheat your oven to 200c

Béchamel Sauce (optional)

• Melt the butter in a small saucepan over a medium heat. Add the flour and mix to make your roux, cook for 2-3 minutes mixing constantly to make sure there are no lumps. Whisk in a little of the milk at a time, stirring continuously until you have incorporated all the milk. Then bring to boil, remove from the heat, season with nutmeg and salt then cover in cling film until ready to use.

Assemble

• Lay out 4 slices of bread on a board, thinly spread Dijon all the way to the edges. Then add Ham and Gruyère, place the remaining slices on top to make 4 sandwiches.
• Melt butter in large frying pan and add 2 sandwiches and fry each side for 2-3 minutes until golden brown. Once ready take off and place on a baking tray. Repeat this method until all sandwiches are finished.
• Once all the sandwiches are fried and on the baking tray spread a layer of bechamel to the edge of each sandwich then top with Gruyère. Bake at 200’c for 4-5 minutes or until the cheese has melted.