Croque Monsieurille - French sandwich with baked cheese and Dijon mustard

Béchamel sauce:

• 1 teaspoon Dijon mustard
• 50 g butter
• 2 tablespoons of flour
• 1,5 cups of milk
• pinch of salt
• a pinch of nutmeg

Sandwich:

• 1 teaspoon Dijon mustard
• 4 large slices of bread (preferably country bread)
• 4-6 slices of ham
• 80 g Gruyere or Swiss cheese
• fresh thyme

Béchamel sauce:

1. In a saucepan, melt the butter over medium heat. Add the flour and stir until a thick, creamy consistency is achieved.
2. While stirring constantly, slowly add the milk to avoid lumps. Cook the sauce until it reaches a velvety consistency.
3. Remove the pot from the heat and slowly add the mustard, nutmeg, and salt to the sauce.

Croque Monsieur sandwich:

1. Preheat the oven to 200 degrees Celsius. Place the slices on parchment paper and toast for 10 minutes. Toasting prevents the bread from getting soggy when you pour the sauce on it.
2. Remove the bread slices from the oven and begin assembling the sandwich. Spread the bottom slices with béchamel sauce. Then top them with the ham and half of the prepared cheese.
3. Spread a thin layer of Dijon mustard on the top slices and place them on the sandwich with the mustard side down.
4. Drizzle the sandwiches with the remaining sauce and sprinkle with cheese. Bake in the preheated oven for 15 minutes, or until the cheese is melted.