The Dish
A classic French bistro sandwich layered with ham, Gruyère, and a nutmeg-scented whole milk béchamel, broiled until the top is bubbly and golden. Equal parts comfort food and elegance — the perfect lunch pairing for our Sirens, a delicate white Rhône blend with stone fruit, tropical notes, and a mineral finish. Technique notes adapted from Ina Garten's celebrated recipe.
Wine Pairing
2025 Sirens
Grenache Blanc, Gris & Noir · 2025 · Lodi, CA
Three expressions of a single grape family unified in one aromatic white wine. On the nose, white peach, apricot, and tropical fruit open alongside delicate floral notes. The palate is lush and creamy with a clean mineral finish that keeps every sip fresh and balanced. At the table, Sirens shines alongside herb-roasted chicken, burrata with stone fruit, or a simple cheese board with honeycomb and Marcona almonds.
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch of nutmeg
- 12 ounces Gruyère cheese grated (about 5 cups)
- 1/2 cup freshly grated Parmesan cheese
- 16 slices white sandwich bread crusts removed
- Dijon mustard
- 8 ounces baked Virginia ham sliced (not paper thin)
Method
Make the Béchamel Sauce:
- In a small saucepan, melt the butter over low heat.
- Add the flour all at once, stirring with a wooden spoon for about 2 minutes.
- Slowly pour in the hot milk, whisking constantly until the sauce thickens.
- Off the heat, add the salt, pepper, nutmeg, 1/2 cup of grated Gruyère, and the Parmesan. Set aside
Toast the Bread:
- Place the slices of bread on two baking sheets and bake for 5 minutes.
- Turn each slice and bake for an additional 2 minutes until toasted
Assemble the Sandwiches:
- Lightly brush half of the toasted bread slices with Dijon mustard.
- Add a slice of ham to each, then sprinkle with half of the remaining Gruyère.
- Top with another piece of toasted bread.
- Slather the tops with the béchamel sauce and sprinkle with the remaining Gruyère
Bake and Broil:
- Bake the assembled sandwiches for 5 minutes.
- Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned
Notes from the Kitchen
- Day-old bread toasts up crisper than fresh. If yours is too soft, you can dry the slices in a 300°F oven for 5 minutes before assembling.
- The béchamel can be made a day ahead, refrigerated, and gently reheated with a splash of milk to loosen it before using.
- Pair with a fresh salad, or a cup of soup.
Complete the Pairing
Grab a bottle of 2025 Sirens to complete this pairing.
Awards & Recognition
Best of the Best·2026 International Women's Wine Competition
