Description
Note: I’ve included a recipe below for a bechamel sauce that I really like (it’s from Nancy Silverton’s sandwich book), but by all means, if you have a go-to bechamel recipe, use it. After the bechamel is made, there really isn’t a need for a recipe here. Just pick your favorite spring vegetables and cook them however you like, or if you have access to some good ham or bacon, go the more traditional route and substitute the vegetables with the meat. If you use a bakery-style loaf of bread and come Gruyère or Comté cheese, you’re good to go.
Ingredients
- asparagus and/or spring onions, ends trimmed
- olive oil
- kosher salt
- good bread, cut into thick slices
- bechamel sauce (recipe below)
- grated gruyère, Comté or Swiss cheese
- fresh thyme
Instructions
- Preheat the oven to 400ºF. Toss the asparagus and spring onions with olive oil and kosher salt on a rimmed baking sheet. Roast the vegetables until tender, about 10 to 15 minutes. Test with a knife for doneness.
- Preheat the broiler. Place the slices of bread on a sheet pan and broil them about a minute on each side. Remove pan from the oven. Spread about a tablespoon of bechamel over each slice of bread. Top with the roasted vegetables. Top with grated cheese to taste.
- Broil until the cheese is bubbling and starting to brown. Sprinkle with the fresh thyme and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes