Sanduíches tostados com presunto que sobrou e béchamel de mostarda

Ingredientes

• 15 g unsalted butter, plus extra softened
• 1 1/2 tbsp plain flour
• 140 ml semi-skimmed milk
• 1/2 tbsp Dijon mustard
• pinch of nutmeg
• sea salt
• 4 slices supermarket white bread
• small handful leftover ham
• 4 mini gherkins

Modo de preparo

1. 1

   First, make the béchamel. In a small saucepan over a medium heat, melt the butter until it is frothy. Then whisk in the flour, and cook, whisking often for 2-3 minutes to cook out the taste of the raw flour. Gradually whisk in the milk, followed by the mustard and nutmeg. Continue to cook, whisking almost constantly until it has thickened. You want it quite thick (enough to spread without running off the bread as you assemble the toasties) but remember it will thicken a little more as it cools. Set aside.

2. 2

   Spread a very thin layer of butter right to the edges of the four pieces of bread, and prepare the ham and gherkins.

3. 3

   To assemble the toasties, spread the béchamel across the non-buttered side of two pieces of bread, leaving about 1 cm around the edges. Arrange the ham and gherkins on the two corners on top of each béchamel-spread slice, paying attention to the pattern of your toastie maker – you don’t want the hard fillings to be cut off down the middle for a properly sealed toastie without hot béchamel running everywhere!

4. 4

   Place the remaining two pieces of bread on top of the assembled toasties, butter side up, and transfer to your toastie maker. Cook as per the instructions on medium-high, until the bread is crisp and golden on each side. This takes 10-15 minutes in my toastie maker.

5. 5

   Allow to cool a little before tucking in!