Ingredients
1 tablespoon butter
1 1/2 tablepoons flour
1 cup milk
Salt and pepper
24 slices white Pullman bread, 1/2 inch thick
1/2 pound Gruyère, grated
12 slices ham, 1/8 inch thick
1/4 cup Dijon mustard
Directions
1
To make the béchamel: melt butter in a saucepan; sprinkle in flour, whisking constantly. Whisk in milk and bring to a boil. Reduce heat and cook until thickened, about 5 minutes. Add salt and pepper.
2
To make the panini: preheat a panini press or George Foreman grill. Spread 1 teaspoon béchamel on each slice of bread and arrange the slices in two equal rows. On one row, sprinkle enough Gruyére to cover all the way to the edges. On the other, add the ham and top with a dollop of mustard and a twist of pepper. Put the slices with the ham and mustard on top of the slices with the cheese. Grill until lightly golden. Serve hot.