Instructions

1. Preheat your oven to 400 degrees
2. Place all 8 slices of bread on a parchment lined baking sheet and bake for 5 minutes, remove from the oven, flip the slices of bread over, and bake for another 3 (take the bread out if it is getting anywhere past a light golden brown)
3. Meanwhile, make your bechamel sauce
4. Melt your butter in a large saute pan and add your flour
5. Whisk together and let cook for about 30 seconds, whisking constantly
6. Add the milk and whisk until everything is smooth and combined
7. Bring this mixture to a simmer, and let it cook until it has thickened slightly
8. Remove from the heat and add 2/3 cups of the grated gruyere cheese and the fresh grated nutmeg
9. Season to taste with salt and pepper
10. Remove the bread from the oven and assemble the sandwiches
11. Spread 1 teaspoon of Dijon mustard onto each slice of bread
12. Lay 2 slices of ham each on 4 of the pieces of bread
13. Evenly distribute half of the remaining gruyere on top of the ham on each sandwich (the other half will be used later)
14. Place the remaining 4 slices of bread on top of the gruyere and place the sandwiches back onto the parchment lined baking sheet
15. Spoon 1/3 cup of the bechamel on top of each sandwich (if there is any left over, add extra to the tops of the sandwiches)
16. Sprinkle the remaining gruyere cheese on top of the sandwiches and bake for 10 minutes
17. Turn the oven onto broil and broil the sandwiches for another 3-5 minutes, or until tops of the sandwiches are golden brown and bubbly
18. Top with chopped parsley for color (optional)