Beef ham, Gruyere, Dijon, and bechamel bake into a rich French bistro sandwich.
20 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Make a roux with half the butter and the flour for 2 minutes.
Add the milk and cook a thick bechamel for 6 minutes.
Add Dijon, nutmeg, and salt to the bechamel.
Lightly toast one side of the bread slices.
Layer bechamel, beef ham, and Gruyere on the bread and make sandwiches.
Spread bechamel and cheese over the tops.
Brown the sandwiches in a 220°C oven for 12-15 minutes.
💡 Tip: Spreading a thin layer of bechamel on the bread makes the toast creamy inside without soaking the base.
🍽️ Serving suggestion: Serve hot with cornichons and a mustardy green salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~760
kcal calories
32
g protein
46
g carbs
50
g fat
5.1g
Sugar
0.1g
Fiber
713.2mg
Sodium
9g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (56%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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