Magills Sliced Champagne Ham
4 Slices Volare Sourdough
Half tspn Dijon Mustard
6 Slices Cheese (of your choice) for inside
2 Tbspn Flour
1 tspn Dijon Mustard
1 and a half cups Milk
Pinch Garlic Powder
Turn your oven on to 180 Fan Grill if this is an option, otherwise use Fan Bake and turn to Grill when the sandwiches go in the oven.
Start by lightly toasting your slices of sourdough - you can either pop in toaster or fry in a frypan with a little bit of butter.
While the bread is toasting, mix together your Dijon and Mayo. Then make your bechamel sauce. Melt the butter in a small pot, once melted add flour and stir to combine. Slowly add your milk to the butter/flour mixture and stir constantly to ensure everything is well combined. Add Dijon, Garlic Powder and Nutmeg and whisk again.
Put the sandwiches together - place slice of bread on an oven tray, spread your mayo/dijon mix and place your ham, cheese and other slice of bread on top. Spread your sauce over bread and sprinkle the mozzarella. Place under grill or fan grill for 10 mins or until the mozzarella is golden.