This classic French sandwich started to pop up on menus at cafés all across Paris in the early 20th century.  It’s known as the gentleman’s sandwich loaded up with toasted bread, cheese, bechamel, and ham, and you can still find it today on menus all across Europe and the United States.

– 4 tablespoons unsalted      butter – 8 slices of artisan bread – 4 tablespoons Dijon      mustard – 16-24 slices of country      ham – 1 bechamel recipe – 2 cups shredded comte      cheese


White Scribbled Underline


Toast two slices of bread in a large pan or on a griddle with melted unsalted butter over medium-low heat or until toasted and then flip them over to toast the other side.


On one slice of the toasted bread, spread the Dijon mustard all over the top.


Add several slices of the ham over the top of the mustard.  Feel free to use as much as you’d like, I prefer 4-6 pieces.


Spread on a few tablespoons of bechamel onto the ham.

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