- 8 slices hardy sourdough bread
- 6 oz Gruyère cheese, grated
- ¼ c Parmesan cheese, grated
- 5 oz ham, thinly sliced
- 1½ c milk
- ¼ c flour
- ¼ c butter
- ¼ t Dijon mustard
- Dash nutmeg, ground
- Sea salt and black pepper
In a saucepan, melt butter over medium heat and add flour, whisking constantly.
After 3-4 minutes, gradually whisk in milk and keep stirring until sauce thickens and becomes smooth.
Remove from heat. Add mustard and nutmeg. Adjust seasoning with salt and pepper.
Evenly spread bechamel over one side of each slice of bread. Place 4 slices bechamel side up in the Air Fry Basket.
Add ham, Gruyère cheese, and Parmesan cheese. Place remaining 4 slices of bread on top with bechamel facing up. Top the bread with remaining Gruyère cheese and Parmesan cheeses.
Place Air Fry Basket into the Duet. Place on Air Fryer Lid. Press “AIR FRY” and set to 400°F for 5 min. Cook sandwiches until cheese is melted and cheese on top is golden brown.