Croque Monsieur Toasts with sun-dried tomatoes

Ingredients:
Béchamel:
• 1 cup milk
• 2 heaping tablespoons flour
• 40 g butter
• ¼ teaspoon each of salt, pepper, and freshly grated nutmeg

• 4 large slices of rustic bread
• 4 slices of high-quality country ham
• About 50 g grated Gruyère cheese
• Sun-dried tomatoes in strips in oil with herbs and black olives OLE!
• French mustard

First, prepare the béchamel sauce. Melt the butter, add the flour, and milk at room temperature. Whisk until the consistency of thick pudding. Set aside to cool and thicken.
Spread two slices of bread with the béchamel sauce. Add ham slices, sun-dried tomatoes, olives, and 2/3 of the grated cheese, then cover with the remaining slices of bread, spread with a thin layer of mustard (mustard should be inside the toast).
Spread the remaining béchamel on top of the toasts and sprinkle with the rest of the cheese. Bake for about 20 minutes at 180°C.
Halfway through baking, you can place a few strips of sun-dried tomatoes and olives on top of the toasts. Bon appétit!