2 each slices of sourdough bread

2 tablespoons butter

1/4 cup Bechamel

2 tablespoons whole grain mustard

6 slices of Comte French gruyere (sliced thin)

6 slices of Swiss gruyere (sliced thin)

4 slices of prosciutto cotto (sliced thin)

1. In a small bowl add the Bechamel and the mustard and mix until blended and set aside.

2. In an oven safe sauté pan on medium to low heat, melt the butter and place both slices of bread in the pan.

3. Spread 1 tbs. of the bechamel mixture on both sides of the bread.

4. Place two slices of each cheese on both slices of bread.

5. Place the Prosciutto Cotto in the pan next to the bread.

6. Place the sauté pan in the oven for 1 to 2 minutes or until the cheese has melted, then remove from oven and place back on low heat.

7. Place the Prosciutto Cotto on top of one slice of bread.

8. Close the sandwich by placing one slice of bread on top of the other slice.

9. Press down on the sandwich and spread the remaining bechamel mixture on top of the sandwich

10. Place the remaining cheese on top of the bechamel, and place back in the oven for another 1-2 minutes or until the cheese is fully melted

11. Remove from oven, cut in half and serve.