Ingredients
- 2 slices of bread
- 100g bechamel sauce
- 2 slices of ham
- 3 slices of Swiss cheese
- 80g of grated cheese
Bechamel sauce
- 10g butter
- 10g flour
- 100g milk
- Salt
- Pepper
- Nutmeg
Make a roux with butter and flour
Add butter and flour to a saucepan and cook while whisking for 1-2 minutes.
Warm up the milk, add it to the butter and flour and cook, whisking, until it thickens.
Add salt, pepper and nutmeg to taste.
How to build
Divide the bechamel onto both slices of bread.
Place the ham and Swiss cheese on one piece of bread over the bechamel.
Place other slice on top and add the grated cheese to the top of bread over the bechamel.
Bake in the oven at 200 C for about 10 min until the cheese is golden.
Almost French Epicure, located in Melbourne’s CBD, is part of the award winning Almost French brand, recognised as French Bakery of the Year Australia at the 2026 Prestige Awards.
Founded by Alex Charasse, the brand is known for its dedication to traditional French techniques, premium ingredients and authentic culinary experiences.
Almost French Epicure café and restaurant offers a stunning range of French sweets, desserts, pantry products, savoury food and personally curated French charcuterie boards, bringing a true taste of France to homes, events and gatherings across Melbourne.
www.almostfrenchepicure.com.au