Open-Faced Croque Monsieurs

For the béchamel:

1            tablespoon unsalted butter

1            tablespoon unbleached, all-purpose flour

½           cup milk, preferably whole

For the sandwiches:

2            slices of good quality country-style or sourdough bread

4            teaspoons Dijon mustard

4            slices smoked deli ham

4            slices Swiss or Gruyere cheese Nonstick cooking spray

1 . To make the béchamel, heat the butter in a small saucepan over low heat . Whisk in the flour, stirring constantly for about 30 seconds until the mixture smells nutty and is just golden . Pour in milk in a slow stream, continuing to whisk until smooth and slightly thickened, about 3 to 5 minutes . Remove from heat and reserve, whisking occasionally to prevent lumps .

2 . Assemble the sandwiches . Lightly coat AirFryer Basket with nonstick cooking spray and place onto Baking/Drip Pan . Place the bread slices into the basket . Spread the top of each slice with 2 teaspoons of mustard and layer with 2 slices of ham . Spoon béchamel over the ham and top with 2 slices of cheese .

3 . Put the prepared basket on pan into rack Position 2 . Select Broil for 20 minutes, checking at 15 minutes . Sandwiches are done when the cheese is melted and golden brown .

4 . Serve immediately .