What is it? A southern take on a classic French sandwich (désolé, mes francophiles) An ultra-flakey gruyere biscuit, sandwiched between a savory bechamel sauce, ham, and cheese. Served warm with a light sprinkling of herbs de provence.
In our very first savory class, we'll go outside the box when making this iconic french sandwich. We'll start by making and discussing the science behind this truly flakey gruyere biscuit. Then make one of the 5 French "mother sauces"- bechamel. Lastly, we'll assemble and discuss a few tips for a truly flavorful sandwich.
