You will need four 20cmx20cm squares of greaseproof paper and aluminium foil.
50 g salted butter
250 ml Bechamel sauce
100 g extra mature cheddar cheese, grated
50 g Parmesan, grated
2 tsps English mustard
25 g Gruyere cheese
4 slices of oak smoked ham
2 tbsps chopped herbs such as parsley or chives
4 large gherkins, sliced lengthways
Firstly, prepare your Bechamel sauce . Halve the quantities of this recipe to make 250ml.
Butter both sides of the bread.
Brush one side of bread with a layer of mustard and a generous spoonful of your bechamel sauce.
Top with the two cheeses and the second piece of bread.
Sprinkle the top of the sandwich with the gruyere cheese.
Place the sandwich on a piece of greaseproof paper and then onto a piece of foil, wrap the sandwich and scrunch the ends to secure.
To cook: heat a frying pan on high and cook the sandwich on each side for two minutes. Use a spatula or even a small side plate to press the toastie down on each side. Transfer to a baking sheet and bake in the oven at 180℃ for 10 minutes. The cheese should be melted and stringy. Alternatively, you can grill the sandwich: skip the wrapping step and place the sandwich on a baking sheet lined with greaseproof paper under a high grill for 2 minutes or until beginning to turn golden and bubble, flip and repeat. Turn the oven to 180℃ and bake for 10 minutes.
Cut into two triangles to serve.