2 Serves
30 Mins
Prepare the Béchamel sauce by melting butter in a saucepan, whisking in flour, and gradually adding milk until thickened; season with salt and pepper.
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FrenchVitamin E
3 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
1168 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
114 mg / 420 mgPhosphorus
1029 mg / 1,250 mgPotassium
995 mg / 4,700 mgSodium
1300 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
61 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
25 g / 20 gCholesterol
269 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Assemble the sandwiches by layering ham and cheese between slices of bread, then spread a generous amount of Béchamel sauce on top.
Heat a frying pan with a small amount of butter or oil and toast the sandwiches until the bread is golden and the cheese is melted.
Serve the sandwiches immediately while hot.
22
g37
g7
g
Egyptian