baked ham and cheese sandwiches

They were delish. Really good. Honestly, the "spread" that the recipe calls for didn't provide any flavor on the sandwich...but it's not too great by itself (the spread, that is). I wonder if they suggested it because it has a more mild flavor than mayo, or so the sandwich wasn't too dry...Anyway, you can make it if you like. I think I will use mayo next time. Actually, I just realized I didn't add the S & P...that could explain some.

Makes 4 sandwiches

SPREAD:
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
Pinch of ground nutmeg
Coarse salt and ground pepper

SANDWICHES:
8 slices white sandwich bread
3/4 pound cooked ham, thinly sliced
2 cups shredded melting white cheese (I used cheddar and it was good)
Dijon mustard, for serving (optional)

Preheat oven to 400 degrees.

SPREAD:
Heat butter in a medium saucepan over medium heat until foamy. Add flour; cook, whisking constantly, until smooth, 1 to 2 minutes (do not let color).

Add milk and nutmeg to saucepan. Whisking constantly, bring to a simmer; continue cooking until thickened, 2 to 3 minutes. Season with salt and pepper. Transfer to a shallow dish; cover with plastic wrap, pressing it directly on the surface of the sauce. Refrigerate at least 10 minutes.

SANDWICHES:
Place 4 slices of bread on a baking sheet. Spread each slice with sauce, dividing evenly; layer with ham, and sprinkle each with 1/4 cup cheese. Top with remaining bread; sprinkle with remaining cup cheese. Bake until cheese is melted and golden, about 15 minutes. Serve hot, with mustard on the side, if desired.