Recipes by Sarah McCullen | Photographed by Joe Worthem
1/3 cup heavy whipping cream
1 1/4 cups whole milk, divided
1/4 cup diced yellow onion
1/2 teaspoon dry mustard
1/4 teaspoon ground nutmeg
1 small dried bay leaf
2 points of star anise
2 whole cloves
4 tablespoons salted butter, plus more for
buttering bread
3 tablespoons all-purpose flour
2 tablespoons Dijon mustard
Kosher salt
12 slices soft-crusted sourdough or other
white bread
1 cup shredded Gruyere cheese
16 slices Black Forest ham (from deli)
8 Muenster cheese slices
In a medium saucepan, bring heavy cream and 3/4 cup of the milk to a simmer over medium heat, stirring constantly. Add onion, dry mustard, nutmeg, bay leaf, star anise and cloves. Turn off heat, and let stand 10 minutes. Pour milk mixture through a fine mesh strainer, discarding solids.
In a separate saucepan, melt butter over medium heat. Add flour, and cook, whisking constantly, 1 minute; remove from heat. Slowly drizzle in milk mixture, whisking constantly. Add Dijon mustard, kosher salt to taste, and as much of the remaining 1/2 cup milk as needed to thin the sauce. The sauce should be a thick, fondue-like consistency.
To assemble the sandwiches, spread the sauce on 1 side of 4 bread slices. Sprinkle bread slices with about 1 tablespoon Gruyere cheese, and top with a slice of ham, a slice of Muenster cheese, and another slice of bread. Repeat layers once. Butter each side of sandwiches, and cook, 1 at a time, in a skillet over low heat, until sandwich is golden brown, about 3 to 4 minutes per side, pressing to flatten sandwich.
Cut each sandwich in half diagonally, and then cut each half into three small triangles. Use a wooden pick to secure the sandwich. Garnish serving tray with fresh greens or herbs, if desired.