Ingredients

Method

For the béchamel sauce:
• 3 cups milk
• ½ onion
• 4 fresh thyme sprigs, plus extra for serving
• 1 bay leaf
• 10 peppercorns
• 30 g butter
• 30 g flour
• Sea salt and freshly ground black pepper, to taste
For the sandwich:
• 1 loaf farm -style bread, thickly sliced
• 200 g Woolworths Gruberg cheese, thickly sliced
• 3 T olive oil
• 200 g Woolworths Royal Ashton cheese, thickly sliced
• 8 slices gypsy ham

Method

Ingredients

To make the béchamel sauce, scald the milk in a saucepan along with the onion, thyme, bay leaf and peppercorns for 3–5 minutes until it starts to simmer. Remove from the heat, strain and set aside.

In a clean saucepan, combine the butter and flour, and cook for 2 minutes, then add the flavoured milk, a splash at a time, whisking continually. Once the sauce has thickened enough to coat the back of a spoon, remove it from the heat and season.

Place a griddle pan over a high heat, brush the bread with olive oil, then chargrill the bread for 1 minute on each side.

Preheat the oven grill. Layer slices of both cheeses and the ham over half of the slices of bread, place on a baking tray and grill. Once the cheese bubbles, remove the tray from the oven and spoon approximately 1 T béchamel sauce over each slice. Season and sprinkle over the thyme, then grill again until golden brown and bubbling.

Top each slice with the remaining toast and serve immediately.

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