Gourmet sandwich with béchamel, mozzarella and minced meat

Ingredients

• 500 ml Whole milk (At room temperature)
• 50 g Butter (Unsalted)
• 50 g All-purpose flour
• 100 g Grated cheddar (Finely grated)
• 100 g Mozzarella sticks (Cut into sticks if necessary)
• 200 g Ground beef (Season with salt, pepper and nutmeg)
• 8 slices White sandwich bread (type sandwich) (2 slices per sandwich)
• 1 pinch Salt (To taste)
• 1 pinch Ground black pepper (To taste)
• 1 pinch Nutmeg (Optional)
• 1 tablespoon Olive oil
• 1 roll Cling film (To form the sausage)

Instructions

1. Prepare the ingredients

   Measure all ingredients, season the ground meat with salt, pepper and nutmeg, then form a small ball.

   Time: PT5M

2. Make the béchamel

   Melt the butter in a saucepan over medium heat, add the flour and stir for 2 minutes to form a roux. Gradually pour in the milk while whisking constantly until you obtain a smooth, thick sauce. Stir in the grated cheddar and mix until it fully melts.

   Time: PT10M

3. Form the meat‑mozzarella sausage

   On a sheet of cling film, spread the meat ball, place the mozzarella stick in the center and roll tightly to obtain a compact sausage.

   Time: PT5M

4. Flatten the bread

   Place each slice of bread on the cutting board and flatten with a rolling pin to about 0.5 cm thickness.

   Time: PT5M

5. Assemble the sandwich

   On one slice of bread, spread a generous layer of béchamel, place the meat‑mozzarella sausage, cover with a second slice and add a little béchamel on top.

   Time: PT5M

6. Cook the sandwich in a pan

   Heat the olive oil in a skillet over medium heat (≈180°C). Place the sandwich and cook 3 minutes each side, pressing lightly with the spatula, until the bread is golden and the cheese melted.

   Time: PT6M

   Temperature: 180°C

7. Rest and serve

   Remove the sandwich from the pan, let rest for 2 minutes, then cut diagonally in half before serving.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole milk: Almond milk, Semi-skimmed milk
• Instead of Butter: Margarine
• Instead of All-purpose flour: Whole wheat flour
• Instead of Grated cheddar: Emmental, Gruyère
• Instead of Mozzarella sticks: Raclette cheese, Provolone
• Instead of Ground beef: Ground pork, Beef‑pork mix
• Instead of White sandwich bread (type sandwich): Whole‑grain bread, Multigrain sandwich bread
• Instead of Olive oil: Sunflower oil
• Instead of Cling film: Parchment paper

Equipment Needed

• Medium saucepan
• Whisk
• Wooden spatula
• Rolling pin
• Cling film
• Cutting board
• Chef's knife
• Frying pan

Critical Steps — Do Not Skip

• Make the béchamel without lumps (add milk very slowly).
• Roll the meat‑mozzarella sausage tightly.

Chef Tips from the Video

• Use aged cheddar for a stronger flavor.
• Add a small handful of chopped fresh parsley to the béchamel for a touch of color and freshness.
• Serve with a small vinaigrette green salad to balance the richness of the sandwich.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, consume within 2 days.

Freezer: Not recommended to freeze because the bread and cheese lose their texture.

Room temperature: Best eaten immediately; the sandwich becomes soggy at room temperature.

Make-Ahead Tips

• Prepare the béchamel the day before and gently reheat before assembling.
• Form the meat‑mozzarella sausages and keep them refrigerated, covered with cling film.