The iconic French toasted ham and cheese sandwich with creamy béchamel, golden Gruyère, and crispy buttered bread. A bistro classic that is always a crowd-pleaser.
Make the béchamel: melt 15 g of butter in a small saucepan over medium heat. Add the flour and whisk for 1 minute to cook out the raw taste. Gradually pour in the milk while whisking constantly until the sauce thickens, about 2–3 minutes. Season with nutmeg, salt, and pepper. Remove from heat.
Spread a generous layer of béchamel on one side of each bread slice. On two of the slices, layer the ham and half the grated Gruyère. Close with the remaining slices, béchamel-side down.
Butter the outside of each sandwich with the remaining 20 g of butter.
Place the sandwiches in a non-stick pan over medium heat. Cook for 3–4 minutes per side until golden brown and the cheese inside is melted.
Alternatively, for a gratin finish: place the sandwiches on a baking sheet, spread any remaining béchamel on top, sprinkle with the remaining Gruyère, and broil at 220°C (425°F) for 3–5 minutes until bubbly and golden.
Serve immediately while hot and crispy.
Carbs come from white bread (HIGH GI) — pre-bolus 15–20 minutes before eating and use your usual dosing method agreed with your care team. The butter, cheese, and béchamel add significant fat that can delay glucose absorption by 2–3 hours, so consider an extended or dual-wave bolus. Check your blood sugar at 2 h post-meal and log everything in your journal.
