Ultra-row crunch, country ham, herbs béchamel

Ingredients

  • 8 slices of sack bread with seeds or country bread
  • 4 slices of country ham
  • 4 county slices
  • 4 slices of Appenzeller
  • 25 g butter
  • 25 g flour
  • 25 cl of milk
  • 80 g grated Gruyèreère
  • a few strands of chives

  • A few straps of parsley

Preparation

  1. Wash and chop chives and parsley.

  2. Prepare the Béchamel: Melt the butter in a saucepan, add the flour and mix for 30 seconds. Pour the milk little by little and thicken for 5 min while continuing to mix. Salt, pepper, stir in chopped chives and parsley and Gruyère.

  3. Toast bread slices.

  4. Preheat the oven in grill mode. Place the slices of bread on a baking sheet covered with parchment paper.

  5. Spread 4 slices of béchamel bread, then place the country ham slices, then the county slices. Cover with a slice of bread, add Béchamel again and, finally, a slicit of appeal.

  6. Pass 5 min under the grill.

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