Because we had only two buns, we decided to make open-faced Croque Monsieurs.
Top layer, left to right: Toasting buns that have been cut in half; buttering the toasted buns (as if this needs butter!) – a little grainy mustard is a nice addition as well; adding slices of good quality smoky ham
Middle layer, left to right: Adding bechamel (made with nutmeg); Adding thinly sliced Jarlsberg (Emmenthal or Gruyere work equally well)
Bottom layer, left to right: Letting the sandwiches rest for a moment after broiling in the toaster oven; Serving on heated plates