|1||tbsp||all purpose flour|
|salt & pepper to taste|
|4||slices||Dimpflmeier Holzofen Rye Bread, sliced 1/4 inch thick lengthwise,|
|8||oz||Denninger’s North Tiroler Ham, sliced thin|
|½||cup||Oka Classic with Mushrooms, grated|
|1||tbsp||Denninger’s Truffle Pesto|
|Baxter’s Tomato Chutney|
Melt butter in small saucepan over medium heat. Add flour and stir 1 minute. Gradually stir in milk, and add the nutmeg. Increase heat to medium high and boil until sauce thickens, whisking constantly. Season with salt and pepper.
Preheat broiler. To assemble two sandwiches, spread Denninger’s Truffle Pesto on all four bread slices. Place Denninger’s North Tiroler Ham on top of two slices and sprinkle them with grated cheese. Pour the bechamel sauce on top and close the sandwiches. Butter the outsides of the sandwiches, and broil until golden brown.
Cut each sandwich into 12 squares, and skewer each square with a toothpick. Serve warm with Baxter’s Tomato Chutney.