Our gluten-free version replaces traditional bread with our crusty gluten-free focaccia. 

The recipe is super simple, and yet the result is out of the ordinary! The sandwich is crusty on the outside yet soft and fluffy inside, has a sharp mustard and nutty gruyere taste with a creamy quality that compliment the ham so so well!  

So what's all the fuss, sounds like just grilled ham a cheese to me.

You might have a point but the difference is huge: it sits on your choice of ingredients, cooking method, but foremost on the use of a sauce you would not think of using in a sandwich, the Béchamel. 

Let's talk about this wonderful sauce you all know from fettuccine alfredo, lasagna....the list goes on. It's the mother of sauces. It's made with a roux of cooked butter, flour and milk, and just salt, pepper, and nutmeg to taste. I never found a good gluten-free recipe, it always turned out too starchy for my taste, and as I remembered making it in Italy what I most loved about this sauce was the creamy almost slimy texture above all. 

So, how to tackle the issue? I applied the same principle I use for all Krumville's baked goods, combine different gluten-free flours and starches keeping their cooking property in mind to achieve the right texture. Here I thought white rice flour mixed with tapioca starch would be a good combo, and so it is - love at fist whisk! A creamy texture, just as I remembered it. For flavor, make sure you use a good tasting milk plus mix some grated Parmigiano Reggiano, nutmeg, salt, and pepper to taste.

Ham: so many choices here! but go for the traditional thick cut boiled ham on this one, I used Applegate's slow-cooked ham. 

Cheese: Gruyere is a must, I know it's a bit pricey but totally worth it for the delicious nutty flavor.