125g gruyere, grated
4 slices wood fired bread
1 tsp Dijon
100g ham, sliced
Preheat oven to 180°C.
In a medium saucepan, melt butter over medium heat until foamy.
Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes.
Gradually add milk, stirring until smooth.
Cook, stirring, until béchamel sauce is thick, about 3 minutes.
Remove sauce from heat and whisk in mustard.
Spread bread slices with béchamel, dividing evenly and extending all the way to the edges.
Place two slices of bread, béchamel side up, on a parchment-lined baking sheet.
Top with ham and half of the cheese.
Top with remaining two slices of bread, béchamel side up. Top with remaining cheese.
Bake until cheese is brown and bubbling, 10–15 minutes.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
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