The ultimate cheese and ham sandwich loaf recipe using bechamel sauce. Serve this massive sandwich recipe to guests at brunch. It is also a great way to make use of leftover Christmas Ham.


Cheese Bechamel Sauce1 cup Devondale Full Cream Milk, heated

25g Devondale Original Butter

2 tbsp plain flour

1/2 cup Devondale 3 Cheese Blend

One tablespoon of Dijon Mustard

Salt and pepper, to taste

LoafOne sourdough bread loaf

1/2 cup Dijon mustard

250g shaved deli ham

1 cup baby spinach

1 1/2 cups Devondale 3 Cheese Blend


Cheese Bechamel Sauce

  1. In a saucepan, melt butter at medium-low temperature. Add the flour slowly until well-mixed
  2. Whisk in the milk until the sauce has been mixed. Stir and cook for 5 minutes or so until the sauce becomes thick and glossy and it is able to cover the surface of a wooden spoon.
  3. Mix in the cheese and mustard. Add salt and pepper to taste. Transfer the mix to a bowl.


  1. The oven should be heated to 200 degrees Celsius (180degC fan-forced). Cut off the crust that is on top layers of bread. Place the loaf on its side and cut it lengthwise through the middle of the loaf.
  2. Spread the bottom on the bread with Dijon mustard. Then, top with a layer of slices of ham and a layer of Swiss leaves. Pour one-quarter of the sauce, and then top with the other half of the cheese.
  3. Put the top onto the bread. Transfer it to a baking paper-lined tray. Spread the remaining bechamel sauce over the lid of the bread. Sprinkle with cheese, then place in the oven for 10 to 15 minutes or until the cheese is golden and the bread is lightly toasted.
  4. Cut the loaf into triangles, then serve

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