Sobeys Artisan Como Bread, cut diagonally into 8 slices
(each about 1/2-inch thick)
thinly sliced Ham off the Bone
In a small bowl, whisk together mayonnaise and mustard; set aside. Cut 2 ounces of the cheese into thin slices. Shred the remaining cheese; set aside.
In a 3 to 4-quart pan, melt 2 tablespoons butter over medium-high heat.
Add flour and whisk constantly until smooth and bubbling, 1-2 minutes; do not let brown.
Very slowly, whisk in milk until smooth. Cook, whisking constantly, over medium-high heat until mixture thickens and bubbles, 2-3 minutes.
Remove from heat and stir in the shredded cheese until smooth. Keep warm.
Preheat oven broiler to high heat. Lay 4 of the bread slices out on a flat surface.
Spread with equal amounts of mayonnaise mixture. Top with equal amounts of sliced cheese and ham. Top with remaining bread slices.
Melt 1 tablespoon butter in a 12-inch nonstick frying pan over medium-high heat. Add sandwiches and cook until undersides are golden, about 2 minutes.
Add remaining butter to pan, turn sandwiches over and cook to brown other sides, about 2 more minutes.
Transfer sandwiches to a rimmed baking pan or baking dish that can hold them in a single layer. Spoon cheese sauceequally over sandwiches. Broil 4 to 6 inches from heat until sauce is brownedand bubbling, 3 to 5 minutes; watch carefully.
Use a wide spatula to transfer sandwiches and sauce to plates and serve
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