Copyright 2002 Blacks Culinary

Lightly toast the bread in the toaster oven. This will help keep the bread from absorbing too much bechamél and get soggy. To the bottom slice of bread spread a layer of the bechamél sauce. Layer thin sliced ham on top then spread a layer of shredded Swiss and Gruyère Cheese. Place the second slice of bread over the top. Add a layer of bechamél and another generous layer of shredded cheese. Place a sheet of parchment over the sandwiches then place a sheet pan over the top. Place into the refrigerator and chill overnight. About 20 minutes before cooking, remove the sandwiches from the refrigerator and allow them to come to room temperature. This will help encourage even heating. Preheat Oven to 375 Place each sandwich on a parchment lined sheet pan or a “sizzle tray”. Place into the oven and bake for 12- 15 minutes or until the cheese is brown and bubbly. The objective here is to get the cheese inside melted before the cheese browns. You may need to cook the sandwich slower and at a lower temperature to achieve this .You can finish the browning process with a cooking torch. Pro Tip: Add a poached or fried egg and you have a “Crouque Madam” , and what Madam doesn’t enjoy a good hollandaise sauce, so you can try that as well.