I cut the bechamel recipe in half and added a dash of dijon and a dash of hot sauce. I used a croissant instead of regular bread. This is the ultimate ham and cheese sandwich. It is creamy from the sauce, nutty from the gruyere, spicy from the dijon, smoky from the ham and crunchy from the bake in the oven. https://www.foodnetwork.com/recipes/ina-garten/croque-monsieur-recipe-1916523