The French hot sandwich: turkey ham and kashar cheese in mustard-spread bread, topped with béchamel and melted cheese and baked until bubbling. A high-protein brunch plate.
Ingredients
Instructions
- 1
Grate the kashar cheese. Preheat the oven to 220 °C.
- 2
For the béchamel, melt 25 g of the butter in a small saucepan, add the flour and cook for 1 minute. Gradually whisk in the milk and cook for 4-5 minutes until thick. Stir in the nutmeg, salt, pepper and a third of the grated cheese, then take off the heat.
- 3
Spread mustard on one side of four bread slices; top with the turkey ham and another third of the cheese, then cover with the remaining slices.
- 4
Melt the remaining butter and brush it on the outsides of the sandwiches; toast in a large pan over medium heat for 2-3 minutes per side until golden.
- 5
Transfer the sandwiches to a tray, spread the béchamel thickly on top and sprinkle with the rest of the cheese.
- 6
Bake at 220 °C for 6-8 minutes until puffed and spotted brown. Cut in half and serve hot.
Nutrition
Per serving
| Calories | 571 kcal |
|---|---|
| Protein | 29 g |
| Carbs | 50 g |
| Fat | 28 g |
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