Béchamel
Start with the creamy bit.
- 500 ml milk
- 40 g butter
- 40 g flour
- 1 spoonful mustard
Cook until smooth and fairly thick — thicker than a sauce, but not as thick as lasagna béchamel.
For each sandwich
2 slices of bread, 2 slices of ham, 1 slice of Swiss cheese, béchamel and a little mozzarella.
Assembly
Seven little steps to something delicious.
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Pair the bread
Pair the bread slices, with the top slice positioned above the bottom slice.
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Add béchamel
Add 1 generous spoonful of béchamel to each slice — both the top and the bottom.
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Brush evenly
Brush the béchamel evenly across the whole slice, right to the edges.
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Add ham
On the bottom slice, add 2 slices of ham.
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Add Swiss cheese
Add 1 slice of Swiss cheese on top of the ham.
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Close the sandwich
Close with the top slice, keeping the béchamel side facing up.
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Add mozzarella
Finish with a light layer of mozzarella — just enough to cover the bread without overloading it.
Cooking
Oven first. Sandwich press to finish.
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Bake in the oven
About 10 minutes · 160–170°C fan-forced
Depending on your oven, bake until melted and just slightly crisp, but not too cooked.
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Finish in a sandwich press
90–120 seconds
Place 3 layers of baking paper underneath to slow down the cooking and prevent burning, and 1 sheet on top before closing the press.
Monitor closely — the bottom must not burn.
Serving
At the market: serve plain.
At home: add a fried egg and a side salad if desired.