6 T Butter, divided 1 T Flour 1 C ½ & ½ or Heavy Cream 1 tsp Dijon Mustard ¼ C Sweet Onions, sliced thin Country White Bread, un-sliced 4 Slices Honey or Maple Ham 4 Slices Gruyère Cheese In a sauce pan over medium high heat, melt 1 T butter & whisk in flour. […]
6 T Butter, divided
1 T Flour
1 C ½ & ½ or Heavy Cream
1 tsp Dijon Mustard
¼ C Sweet Onions, sliced thin
Country White Bread, un-sliced
4 Slices Honey or Maple Ham
4 Slices Gruyère Cheese
In a sauce pan over medium high heat, melt 1 T butter & whisk in flour.
Once well blended, whisk in ½ & ½.
Continue to whisk until thickened.
Immediately remove from heat & whisk in mustard.
Set aside.
In a sauté pan, melt 2 T butter & add onions.
Sauté until golden browned. BE CAREFUL NOT TO BURN!
Remove from heat & let cool slightly.
Slice bread on an angle into two ¾” thick slices.
Brush the inside part of the bread with the Dijon béchamel.
Layer the ham, onions & cheese on the bread & close.
Spread outside of bread with remaining butter.
Grill over medium low heat until cheese is melted & outside is golden.
Serve with a small salad, chips & extra Dijon béchamel on the side.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.