A pinch of salt, freshly ground pepper and nutmeg to taste
200g Gruyère cheese, grated
1 slice cheddar cheese
30g grated Parmesan cheese (packed)
8 slices French or Italian loaf bread
1 pack Denny Fire and Smoke ham
1 handful washed lettuce leaves
Preheat oven to 200°C/gas mark 6.
For the Béchamel sauce: melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in the Parmesan and 170g of the grated Gruyère. Set aside.
For the sandwiches: Lay out the bread on a baking sheet and lightly toast each side. For extra flavour, spread some butter before toasting.
Lightly brush half of the toasted slices with mustard. Add the lettuce and tomato, followed by Fire and Smoke ham slices and the remaining cheddar and Gruyère cheese. Top with the other slices of toast.
Spoon the Béchamel sauce over the sandwiches. Sprinkle with the remaining Gruyère cheese. Place on a baking tray and bake in the oven for 5 minutes, then turn up the heat for an extra 3-5 minutes, until the topping is bubbling and lightly browned.