Ingredients
Directions
Pre-heat a broiler and slice ham steaks into halves
Heat a small sauce pot over medium heat, and melt the butter
Whisk in the flour to make a roux
Add the half and half and nutmeg, and cook at a simmer for about 15 minutes
Add the Gruyère to the pot and whisk to thoroughly combine and immediately remove from the heat
While the Mornay sauce is cooking, combine the cranberry sauce and mustard, reserve
Heat a large griddle over medium-high heat
Cook the bacon strips on the griddle until just crispy, and remove and drain on paper towels
On the same griddle, brown the ham and tomatoes on each side
To assemble: place one piece of the ham steak on each of the slices of toasted bread, top each with 2 slices of the tomatoes, then 2 slices of bacon in an X shape, then cover each with about 1/4-1/2 cup of Mornay sauce
Place the sandwiches on a baking sheet and broil until the sauce begins to brown
Remove the sandwiches from the broiler, garnish each with one tablespoon of the cranberry mustard and a few of the chives
Serve immediately
