A mash up of 2 favorite sandwiches – a ham and cheese sandwich is slathered with a béchamel sauce, then battered and cooked in a skillet Monte Cristo style. Top with powdered sugar and raspberry jam if desired!
- 4 tablespoons butter, divided
- 2 tablespoons flour
- 1 1/2 cups milk, divided
- salt and pepper
- ground nutmeg, to taste
- 1 tablespoon Dijon mustard
- 8 slices bread
- 12 deli-thin slices baked ham (about 8 oz)
- 4 slices Swiss cheese
- 2 large eggs
- powdered sugar and raspberry jam, optional
- In a medium saucepan or skillet, melt 2 tablespoons of the butter. Whisk in the flour and cook for a minute or two. Slowly whisk in 1 cup of the milk and bring to a gentle boil. Season to taste with salt, pepper, nutmeg. Cook until thickened, about 2 minutes, then remove from the heat and stir in the mustard.
- Lay out the bread and spread each piece with some of the béchamel sauce. Layer the ham and cheese on 4 pieces, then top with the other 4 pieces, béchamel side down.
- In a shallow dish, whisk together the eggs and the remaining 1/2 cup of milk.
- In a large nonstick skillet, melt 1 tablespoon of the remaining butter. Soak 2 of the sandwiches in the egg mixture, then transfer to the skillet. Cook until browned and the cheese is melted, turning once, about 5 minutes. Remove from the skillet and repeat with the remaining 2 sandwiches.
- If desired, sprinkle with powdered sugar and serve with raspberry jam.
Source: slightly adapted from Every Day with Rachael Ray September 2009