By Sylvie Ryan, the Boise Co-op's Culinary Educator
1 cup hot Coconut Milk
1 Tbsp Butter
2 Tbsp Gluten-Free Baking Flour
1/2 teaspoon Salt
1/4 tsp Pepper
Pinch Nutmeg
1/2 cup grated Parmesan
2-1/2 cups grated Gruyere Cheese
10 slices Gluten-Free Sandwich Bread
Dijon Mustard
5 slices Prosciutto or Ham, nitrate-free
Preheat oven to 400 degrees. Heat coconut milk in a small saucepan, but turn off heat before milk gets foamy.
In separate saucepan, melt the butter over low heat and add the flour, stirring with a wooden spoon for 2 minutes to make a roux. Slowly add in the hot coconut milk, whisking constantly until the sauce is thickened. Remove from heat and whisk in the salt, pepper, nutmeg, the parmesan, and 1/2 cup of the Gruyere. Mix the cheese sauce well and set aside.
Toast the bread slices in the oven for 5 minutes on a baking sheet. Turn over the slices and toast in the oven for another 2-3 minutes, or as preferred.
Lightly spread half the toasted bread slices with the mustard and add a slice of ham to each. Top with half of the remaining Gruyere. Top with the other slice of toasted bread and slather the tops of the sandwiches with the cheese sauce. Sprinkle the remaining Gruyere on top and bake the sandwiches for 5 minutes. Turn on the broiler and broil the sandwiches for 3-5 minutes, until the top of the sandwich is bubbly and lightly browned.
Makes 5 sandwiches.
