(recipe adapted from Bon Appetit)
¼ cup Kerrygold unsalted butter
¼ cup all-purpose flour
1½ cups whole milk
2 tablespoons whole grain mustard
½ teaspoon freshly grated nutmeg or ¼ ground nutmeg
4 slices ½”-thick rosemary bread
4-6 slices black forest ham (2-3 slices per sandwich)
~4 slices Kerrygold Blarney Castle cheese (enough for a layer in each sandwich)
1 cup Kerrygold Dubliner and/or Skellig Sweet Cheddar grated
To make Béchamel
1/ Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes.
1/ Preheat your oven to 425° F. Spread all of the rosemary bread slices with béchamel, evenly and spread to the edges.