Harridge Post & Prospector

Roxie’s Recipes (for the lazy cook)

What to do with leftovers? Luckily, in this case I had a nice piece of cooked ham shank sitting in my walk-in fridge when I needed to make a late night snack. Rather than just slapping the ham on some bread with a bit of mayo, I decided to whip up something a bit more unique. The béchamel sauce is very quick and easy to make, and adds a lovely sapidity to this French take on a ham and cheese sandwich. I served it with a velvety Cabernet Sauvignon – which reminds me, I need to go down and check the reserves in the cellar tomorrow….

  • 4 sliced thick bread
  • 4 oz sliced ham
  • 2 oz Gruyère cheese, grated


  • 2 tbs butter
  • ¼ cup flour
  • 1-¼ cup milk
  • ¼ tsp nutmeg
  • 1 tbs Dijon mustard
  1. Preheat your over to 425˚.
  2. To make the béchamel: In a small saucepan, melt the butter, then add the flour and cook, using a whisk to combine thoroughly. Slowly add the milk, whisking continuously to get a nice smooth consistency, then continue to cook until the sauce thickens, stirring often. Remove from heat and add your nutmeg and mustard.
  3. Spread your béchamel evenly over the four slices of bread. You will likely have some béchamel left over. You can refrigerate it and use some more the next day if you like.
  4. Place two of the bread slices on a foil-lined baking sheet, then top with ham and ½ of the Gruyère cheese. Lay the remaining two bread slices, béchamel-side up, on top of these, and add the remaining Gruyère cheese.
  5. Bake until cheese and sauce are lightly browned – about 10-15 minutes. Shown served here with cheese-topped French onion soup and a glass of Cabernet Sauvignon.

Now, Friday at 8pm, tune your radio to KNVC 95.1 FM Carson City – or if you’re not in range, you can pull it up on their website: https://knvc.org. If you happen to miss it for some reason, they will re-air it on Sunday at 9pm.

Need to catch up on previous episodes? Go to https://anchor.fm/harridgehouse to stream episodes 1 through 10.

Next week: Giving store-bought canned hash the “Roxie treatment”