Ingredients
BelGioioso Mascarpone cheese or butter
2 slices Italian bread
2 slices smoked ham
3 slices BelGioioso Mild Provolone cheese
Béchamel sauce, recipe below
2 Tbsp. BelGioioso American Grana® cheese, grated
Directions
Heat oven-safe skillet to medium heat and preheat broiler to high.
Spread BelGioioso Mascarpone on one side of each slice of bread. With Mascarpone side down, add the ham and 2 slices of BelGioioso Mild Provolone to one slice of bread.
Place both slices of the bread in the skillet and toast for about 1 minute on low. Remove plain piece of bread and set aside. Place the pan with the Mild Provolone topped sandwich under the broiler to melt the cheese, about 30 seconds. Remove from oven. Place the piece of bread on top of the toasted piece.
Top the sandwich with the remaining Mild Provolone. Pour the béchamel over the top of the sandwich and sprinkle with 2 tablespoons of BelGioioso American Grana®. Place back under the broiler until the top starts to bubble. Serve warm.
Béchamel Sauce
1 Tbsp. butter
1 Tbsp. flour
1/2 cup milk
1/4 cup BelGioioso American Grana®, grated
Salt and pepper
Directions
Melt butter in a small pan over low heat. Add the flour and whisk for about two minutes. Add the milk, a small amount at a time, whisking after each addition to get rid of the lumps. Add 1/4 cup BelGioioso American Grana®, whisking until smooth. Season with salt and pepper.