adapted from Bon Appetit May 2014
1/4 cup butter
1/4 cup Wondra flour
1 1/2 cups heavy cream
2 tablespoons whole grain mustard
1/4 teaspoon ground nutmeg
4 slices whole grain white bread
6 slices Virginia baked ham
6 slices thin Sargento Swiss cheese
Herbes de Provence
Preheat the oven to 425F.
Melt butter in a saucepan over medium heat until foamy. Add Wondra and cook, stirring, until mixture is pale and foamy. Gradually add the cream, stirring until mixture is smooth. Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes. Remove the pan from the heat and whisk in the mustard and nutmeg; season to taste with salt.
Spread bread slices with béchamel, extending all the way to the edges. Place 2 slices of bread, béchamel side up, on a parchment-lined baking sheet; top with ham and 2 slices cheese each. Top with remaining slices of bread, béchamel side up, then top with remaining cheese and sprinkle with herbes de Provence. Bake until cheese is brown and bubbling,about 12 minutes.
Country French Vinaigrette
The greens were dressed with Penzey's Country French Vinaigrette dressing. 1 tablespoon spice mix, 1 tablespoon water, 1/6 cup red wine vinegar and 1/4 cup olive oil.