Make the ultimate ham and cheese sandwich loaf recipe with béchamel sauce. Serve your giant sandwich recipe as a brunch entertaining idea, also works great to use up leftover Christmas ham.
Cheese Bechamel Sauce
Ingredients
1 cup Devondale Full Cream Milk, heated
25g Devondale Original Butter
2 tbsp plain flour
1/2 cup Devondale 3 Cheese Blend
1 tablespoon Dijon Mustard
Salt and pepper, to taste
Method
Melt butter in a saucepan over medium heat. Slowly add the flour, until combined
Add milk and whisk constantly until the sauce is well combined. Cook and continue to stir for another 5 minutes until the sauce is thick and glossy and coats the back of a wooden spoon
Stir through the cheese and mustard. Season to taste. Transfer to a bowl
Loaf
Ingredients
1 sourdough bread loaf
1/2 cup Dijon mustard
250g shaved deli ham
1 cup baby spinach
1 1/2 cups Devondale 3 Cheese Blend
Method
Preheat the oven to 200°C (180°C fan forced). Slice off the top crust layer of the loaf. Place the loaf on it's side and cut lengthways down the centre of the loaf
Spread the bottom side of the loaf with Dijon mustard. Top with a layer of ham slices, and a layer of spinach leaves. Drizzle over 1/2 of the bechamel sauce and top with 1/2 of the cheese
Place the top on the loaf. Transfer to a baking paper covered tray. Spread remaining bechamel sauce on the top layer of the loaf. Sprinkle over cheese and transfer to the oven for 10-15 minutes or until cheese is golden and loaf is toasted
