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1
Heat a heavy nonstick pan or a griddle over medium-low to medium heat.
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2
Heat a small sauce pot over medium heat.
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3
Add 2 tablespoons of the butter and melt.
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4
Whisk the flour into the butter and cook for 1 minute, then whisk in the half-and-half.
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5
Season with 1 teaspoon of the Dijon mustard, the nutmeg, salt, and pepper and cook for 2 minutes to thicken.
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6
Remove from the heat.
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7
Spread the bread slices with the sauce and make sandwiches, using a couple of folded slices of ham per sandwich.
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8
Spread the remaining 2 tablespoons of softened butter lightly across the outside faces of each sandwich.
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9
Spread the shredded cheese across a plate and gently press each side of the sandwiches into the cheese, then place on the hot pan or griddle.
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10
The cheese will brown and form a crisp coating as the sandwich cooks and heats through.
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11
Cook for 3 minutes on each side, or until evenly golden.
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12
In a salad bowl, whisk together the remaining teaspoon of mustard, the vinegar, apricot jam, and tarragon.
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13
Whisk in the EVOO in a slow stream.
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14
Add the greens to the bowl and toss to dress.
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15
Season the salad with salt and pepper and serve on large plates with the hot sandwiches alongside.
