Ham-Cheese Sandwich Posted on August 28, 2026August 28, 2026 by Steve GulukThis is a basic French Croque Monsieur sandwich BUT redone in the style like 6110 Bread which means on a nice baguette rather than thick white bread.First step make a simple Béchamel Sauce which is butter and flour (1 tablespoon each). Combine in a saucier pan until smooth and then add a 1/3 cup of milk.Add a bit of pepper and some nutmeg.Blend together and add a small handful of Gruyere Cheese (effectively changing the sauce to a Mornay Sauce). You can save this sauce for a few days if you want to make additional sammys later.Consistency should be like creamy peanut butter.Turn oven to broil and slice your bread.Toast the bread on both sides lightly. One for the top and bottom to be crispy and the inside so the sauce does not make the bread soggy.ScreenshotScreenshotAssemble the sandwich with Dijon Mustard, ham and a couple slices of Gruyere on one side.The other side is Cornicon pickles (used to balance the cheese with some tartness), then the sauce.Back in the broiler to toast as shown:ScreenshotSourdough baguette is the best, and Gelsens has them fresh baked near the deli counter until ~ 11 am (images show a Ciabata bread as they sold out of sourdough on my last visit).Final product made in less time than it takes to drink half a beer