Ingredients

• 2 tablespoons dry bread crumbs
• 4 teaspoons butter , melted, divided
• 2 tablespoons butter
• 0.5 cups diced smoked ham
• 0.5 cups diced onion
• 0.25 teaspoons dried thyme
• 2 tablespoons all-purpose flour
• 0.5 cups milk , more as needed
• 1 tablespoon milk
• 0.75 cups shredded Gruyère cheese , divided
• 1.5 teaspoons Dijon mustard
• 1 pinch cayenne pepper , or more to taste
• 1 pinch ground nutmeg
• salt and freshly ground black pepper to taste
• 1 cup diced cooked chicken breast
• 0.25 cups diced dill pickles
• 4 , 1/2-inch thick

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with heavy-duty aluminum foil.
2. 2 Combine bread crumbs and 1 teaspoon melted butter in a small bowl.
3. 3 Melt 2 tablespoons butter in a saucepan over medium heat. Add ham and onion; cook until onion turns translucent, about 5 minutes. Stir in thyme; cook for 1 minute. Add flour; cook, stirring constantly, until flour smells nutty, about 3 minutes. Off heat, add 1/2 cup plus 1 tablespoon milk. Return saucepan to medium heat; cook, stirring constantly, until sauce thickens, 1 to 2 minutes.
4. 4 Off heat, add 1/2 cup Gruyère cheese, Dijon, cayenne pepper, nutmeg, salt, and black pepper; stir to combine. Fold in chicken and pickle.
5. 5 Place toasted bread slices on the prepared baking sheet; divide and brush one side of each slice with remaining 1 tablespoon melted butter. Flip slices; top each with 1/4 chicken mixture. Divide and sprinkle remaining 1/4 cup Gruyère cheese over sandwiches; top with bread crumb mixture.
6. 6 Bake in the preheated oven until cheese is bubbling and chicken mixture is hot, 15 to 20 minutes.

Nutrition per serving