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1. BECHAMEL SAUCE WITH CHEESE AND MUSTARD PROFESSIONAL
2. BECHAMEL SAUCE WITH CHEESE AND MUSTARD ZIP
3. BECHAMEL SAUCE WITH CHEESE AND MUSTARD TV

It is recommended that you review these posts to get an understanding of those basics. It calls upon many of the basic skills that we outline in this site, including Stocks & Sauces, Roux, and Thickening Agents. When it comes to developing your abilities in sauce making, Bechamel sauce tends to be a common and easy sauce for most beginners to get started in. Makes 4 sandwiches.Bechamel, a basic sauce, is rich and creamy with a neutral flavor Meanwhile, heat olive oil in large skillet and fry eggs until whites are set and edges are crispy. Place under preheated broiler and broil for 3-4 minutes, until cheese is golden and bubbly. Sprinkle each sandwich with remaining Gruyère. Top each grilled sandwich with heaping spoonfuls of your prepared Dijon Béchamel Sauce. Remove grilled sandwiches to a baking sheet. Heat a large skillet over medium high heat and cook two sandwiches at a time, grilled cheese style, flipping over every 3 minutes until each side is golden. Top with remaining bread slices and butter the tops. Top with ham slices and shredded Gruyère, reserving 1/2 cup. Flip over and slather bread with Dijon mustard.

Sauce can be prepared and refrigerated up to five days ahead.īutter 4 slices of bread. Reduce heat to medium low and simmer until thick, about 6 minutes, whisking often. Gradually whisk in the milk and bring to a boil. Continue whisking for one minute to cook out the flour. To make Dijon Béchamel Sauce: In a medium saucepan over medium heat, melt butter and whisk in flour. Sea salt and freshly ground black pepper to tasteĨ slices thick country bread or sourdough Guaranteed you'll never think of ham and cheese sandwiches the same way again. Sauté asparagus on the side just because sometimes it's nice to have something that came from the ground on your plate. Egg yolk is smashed and the golden goodness just puts this sandwich over the top a perfectly acceptable breakfast or dinner or any time in between. It's saucy and creamy, yet because we grilled the sandwich first, there are crispy edges and the sandwich has structure.

BECHAMEL SAUCE WITH CHEESE AND MUSTARD ZIP

The flavour of salty ham mingles with the nuttiness of the Gruyère and the zip of Dijon mustard shines throughout the sauce and adds an extra dimension of flavour that really makes this sandwich a showstopper. Give a nod to the French for being terribly clever. Tuck in with aforementioned knife and fork. I've fallen in love with frying eggs in olive oil so they get crispy edges and taste like heaven. Top it with creamy Dijon Béchamel sauce and more cheese.

Butter the bread and grill the sandwich like you would grilled cheese style, flipping it over after a couple of minutes and each side is nicely browned. Gruyère is classic, and I urge you to splurge a little, no substitutions. Layer in thinly sliced ham (leftover Easter ham would be perfect for this), then top with shredded Gruyère cheese. If not, then you have my permission to leave now and head to your grocery store for some. You probably already have a bottle of French's in your fridge. To start, you construct the sandwich between slices of good, country bread slathered with Dijon mustard. Even at home with all of the time and ingredients available to me, I honestly just want some sort of combination protein and cheese sandwich, be it bacon and brie, tuna and cheddar, turkey and Swiss and more often that not I want it hot and toasted, oozing cheese all over the plate. (Oh, if there had been cameras following me around all these years, the tales I could tell).

BECHAMEL SAUCE WITH CHEESE AND MUSTARD TV

This is the kind of stuff they don't show you on reality TV cooking shows.

BECHAMEL SAUCE WITH CHEESE AND MUSTARD PROFESSIONAL

Mainly because of all the time working in professional kitchens these past 16 years lunch often consisted of that: good meat, good cheese, good bread, wolfed down while leaning against a counter. Forget the lettuce unless we are pulling out the stops and feathering in some arugula. Honestly, just give me good meat and good cheese, tucked between good bread with a little bit of butter and mustard. And it doesn't have to be a particularly fancy one, piled high with vegetables and herbaceous spreads.