American Grilled Cheese Vs. French Grilled Cheese

Spread softened butter (2 Tbsp) on both sides of the sandwich, ensuring the entire surface is covered. Set a 12 inches nonstick pan over medium heat, add in your sandwich, and toast for one minute or until toasted to a golden brown; flip and toast the other side for 1-2 minutes or until golden brown, and the cheese is fully melted. Serve immediately.

Set a medium sauce pot over medium heat, and add butter (1 Tbsp). Once melted and bubbling, add flour (1 Tbsp), whisk together and cook for 1 minute, stirring often or until it begins to turn very light tan. Then whisk in milk (1 cup), and stir constantly until it begins to thicken.

Cut off the heat and stir in Gruyere cheese (1 cup) until melted and smooth. Season to taste with salt, and optionally add a pinch of fresh grated nutmeg (1 pinch).

1 slice, add enough Gruyere cheese (1 ¼ cups) to coat that slice, 2 slices, and more cheese (1 ¼ cups) on top of the ham, add the 1 slice, and spread butter (2–3 Tbsp) on both sides of your sandwich.

Set a 12 inches nonstick pan over medium heat and toast for 1 or 2 minutes; flip and toast the other side for another 1 - 2 minutes or until golden brown.

Remove your sandwich from the pan, place onto a sheet tray. Pour your mornay sauce to coat the entire top, then add a ¼  cup-½ cup mound of Emmental cheese (½ cup) on top. Place under the broiler for 1 -2 minutes or until the cheese is melted, bubbling, and lightly browned.

Top the hot sandwich with fresh chives ( to taste), slice your sandwich in half, and serve immediately.