Leftover Ham and Mustard Béchamel Toasties

Ingredients

• 15 g, plus extra softenedunsalted butter
• 1 1/2 tbspplain flour
• 140 mlsemi-skimmed milk
• 1/2 tbspDijon mustard
• a pinchnutmeg
• to tastesea salt
• 4 slicessupermarket white bread
• a small handfulleftover ham
• 4mini gherkins

Instructions

1. 1

   Make the béchamel

   Melt the butter in a small saucepan over a medium heat until frothy. Whisk in the flour and cook for 2–3 minutes, whisking often. Gradually whisk in the milk, then add the mustard and nutmeg. Cook, whisking almost constantly, until the sauce is thick enough to spread without running off the bread; it will thicken a little more as it cools. Set aside.

2. 2

   Prepare the bread

   Spread a very thin layer of softened butter right to the edges of all four bread slices. Prepare the ham and gherkins.

3. 3

   Fill the slices

   Spread the béchamel over the unbuttered side of two bread slices, leaving about 1 cm around the edges. Arrange the ham and gherkins on the two corners of each béchamel-covered slice, taking account of your toastie maker's pattern so the firm fillings are not cut through the middle.

4. 4

   Cook the toasties

   Put the remaining bread slices on top, buttered sides facing up, and transfer the sandwiches to your toastie maker. Cook according to the maker's instructions on medium-high until crisp and golden on both sides; this takes 10–15 minutes in the recipe author's toastie maker.

5. 5

   Cool before serving

   Leave the toasties to cool a little before eating.

What are ham and mustard béchamel toasties?

A toastie is a filled sandwich cooked in a heated sandwich maker until the bread is crisp and the filling is hot. This version puts leftover ham inside with a French-style béchamel, a butter, flour and milk sauce, flavoured with Dijon mustard.

The gherkins bring a sharp, tangy note to the creamy sauce and savoury ham. Keeping the filling away from the edges helps the sandwiches seal as they cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 19g protein, 53g carbs, 18g fat.

The bread supplies most of the carbohydrates, while butter contributes much of the fat; the ham and milk provide most of the protein. Pair a toastie with salad or crunchy vegetables for a more balanced plate.

Building a smooth béchamel

Roux: cook the flour in the melted butter for 2–3 minutes, whisking often, to take away the raw flour taste. Add the milk gradually so it can be incorporated into a smooth sauce.

Thickness: cook while whisking until the sauce is firm enough to spread and stay in place. It will set a little further as it cools, so avoid cooking it until stiff in the pan.

Choosing the fillings

Ham: a small handful is enough to give each toastie a savoury centre. Cut or arrange it to suit the shape of your toastie maker.

Gherkins: the four mini gherkins add a crisp, sour contrast to the béchamel. Place them with the ham in the two corner areas indicated by the method, rather than across the centre cut.

Keeping the edges sealed

Border: leave about 1 cm clear around the béchamel on each slice. This gives the bread edges a chance to meet and helps keep hot sauce inside.

Layout: check where the toastie maker presses or divides the sandwich before placing the fillings. Avoid putting firm pieces where they could prevent a neat seal.

Getting crisp, golden bread

Butter: spread a very thin layer over the outside of every slice, all the way to the edges. This is the surface that browns against the toastie maker.

Doneness: cook on medium-high according to your appliance's instructions, looking for crisp, golden bread on both sides. The stated 10–15 minutes is specific to the author's toastie maker, so use appearance as well as time.

Serving the toasties

Rest: let the sandwiches cool briefly before biting in, as the béchamel will be very hot just after cooking. This also gives the filling a moment to settle.

On the side: serve with a simple green salad or crunchy vegetables to add freshness alongside the rich, crisp sandwich.

Recipe notes & tips

• Whisk the flour into the butter thoroughly before adding the milk.
• Pour in the milk gradually while whisking to help keep the sauce smooth.
• Let the béchamel cool until spreadable before assembling the sandwiches.
• Keep the filling clear of the bread edges so the toasties can seal.
• Check your toastie maker's pattern before arranging the ham and gherkins.
• Allow the finished toasties to cool briefly before serving.

Variations

• Cheese: add a little grated cheese with the ham for a cheesier filling.
• Black pepper: season the béchamel with freshly ground black pepper for extra warmth.
• Different mustard: use wholegrain mustard in place of Dijon for a seedier texture.
• Pickle swap: use thin slices of another crisp pickle if mini gherkins are unavailable.
• Brown bread: use brown bread instead of white for a more robust sandwich.

Common mistakes to avoid

• Adding the milk too quickly: the sauce can turn lumpy; whisk it in gradually.
• Undercooking the flour: a raw flour taste can remain; cook the butter and flour together for 2–3 minutes.
• Making the sauce too loose: it may run out during cooking; reduce it until it holds its shape on a spoon.
• Filling to the edges: béchamel can escape and stop the sandwich sealing; leave about 1 cm clear.
• Ignoring the maker's pattern: fillings may land on the cut line; position them in the corner areas.
• Opening the toastie maker too early: the bread may not be crisp yet; cook until golden on both sides.

How to store

Refrigerate leftover cooked toasties in an airtight container and eat within 2 days. Reheat in a toastie maker or oven until piping hot and crisp; the bread may soften during storage.

Frequently asked questions