It's the ultimate Sandwich!!! It’s easy to cook it and ideal for brunch or dinner with a green salad!
Preheat the oven to 220°C / 430°F.
Put all the ingredients for the béchamel in a saucepan. Just as we take them from our refrigerator or counter top.
Place the pot on the stove over medium to high heat and stir constantly with the whisk until it thickens and becomes creamy.
Remove from the heat and set aside.
In a bowl, mix the mustard, olive oil and oregano well.
Toast the bread a little in a toaster.
Alternatively, put a little butter in a pan and cook it on both sides for a while.
Grease with a little butter the base of a fireproof pan. If you have toasted the bread in the pan with butter, then you do not need to put extra butter in the pan.
Place the 2 slices of Pane Casereccio gluten-free bread on a fireproof baking sheet.
Smear the slices with the mustard mix and place 2 slices of cold meat and a slice of cheese on each slice of bread.
Spread half of the béchamel cream and sprinkle with half of the grated gruyere cheese.
Place the other two slices of bread on top and spread with the rest of the béchamel. Sprinkle with the rest of the gruyere and finish by putting the butter on top.
Bake for about 10 minutes in a preheated oven at 220°C / 430°F, until the cheese melts and makes an amazing crust.
Servings 0