Delicious! Brought me back to junior year abroad in Paris and my favorite brunch place near the Tuileries. My only comment to this recipe is the order of business - because of the delicate nature of making the cheese sauce & keeping it from separating, I would put the butter & mustard on the bread slices first and then, while the griddle or skillet is heating up, make the cheese sauce - then you can throw the bread, ham (I used mortadella), and cheese on right away.

Reviewed On: Oct. 19, 2007