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.
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