Mornay sauce: 1 pint milk 2 tablespoons butter 1 ounce flour Pinch ground nutmeg Salt, to taste Pepper, to taste 6 ounces grated Gruyere cheese Sandwich: 2 slices sourdough bread, about 5-6 inches in length 2 ounces (4 slices) Gruyere cheese cut 1/8-inch thick 5 (3-ounce) slices baked ham 1 tablespoon sweet butter Serve with: French fries, ketchup, Dijon mayonnaise, 1 sprig frisee, 2 cornichons, salt and pepper. To make the Mornay sauce: Heat the milk in a small saucepan. Set aside. In a small pot add butter and flour. Cook at medium heat stirring constantly with a wooden spoon until the flour mixture turns a golden blond, about 4 minutes. Slowly add milk, stirring constantly and slowly. Stir in nutmeg, salt and pepper. Remove from heat. Slowly add cheese, stirring until all is melted. To make the sandwich, butter each slice of sourdough bread and place butter-side down on griddle top. Add the ham on the top side of half and cheese to the top of the other half. Cook until lightly golden. Press sandwich halves together with the ham and cheese touching. Continue to cook each side of the sandwich until cheese is fully melted and golden brown. Remove sandwich from grill, slice in half. Place on a plate with fries. Garnish with cornichons. Serve the Mornay sauce on the side along with Dijon mayonnaise and ketchup. From Scott Cohen / Brasserie Pavil www.brasseriepavil.com If you would like to see a favorite recipe from a local restaurant, e-mail email@example.com.