• 1½ tablespoons unsalted butter
  • 1½ tablespoons all-purpose flour
  • 1 cup whole milk
  • ¼ teaspoon kosher salt
  • Pinch freshly grated nutmeg


  • 2 tablespoons unsalted butter, softened
  • 4 slices hearty white sandwich bread, country white bread or pain de mie
  • Dijon mustard to taste
  • 4 thin slices ham
  • 2 thin slices Gruyere cheese


  1. Make the béchamel sauce:

Melt butter in a small saucepan over medium heat. Add flour and cook, whisking constantly, until raw flour scent has cooked off, 1-2 minutes. Slowly pour in milk, whisking constantly and thoroughly around edges of pan. Continue whisking and bring sauce to a simmer, then reduce heat to low and cook until sauce is thick enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and nutmeg. Reduce heat as low as possible and keep warm while preparing sandwiches.

  1. Butter one side of each slice of bread and place buttered side down on a clean cutting board.
  2. Spread Dijon mustard on two of the slices. Arrange 2 slices of ham and 1 slice of Gruyere on top of the Dijon. Spread 2 tablespoons béchamel sauce on the other two slices of bread and close the sandwiches.
  3. Select AIRFRY/400°F/SUPER CONVECTION/5 minutes and press START to preheat oven.
  4. Place sandwiches on airfry rack and cook for 5 minutes. Remove airfry rack from oven and spread 2 tablespoons béchamel sauce over the top of each sandwich. Return airfry rack to oven and cook for an additional 2 minutes, until béchamel is bubbly and golden brown. Serve immediately.