How to cook
Cut the cheese and ham into medium-thick pieces. Grate the emmental. To make the Bechamel sauce, put the butter in a pot on the stove, once it melts, add the flour and stir.
Braise the flour for 1 min. and pour in the milk. Stir vigorously until thickened. Add the emmental and sprinkle with black pepper. Continue stirring until the emmental melts. Remove the sauce from the stove. Divide up the bread slices into pairs, as for a sandwich. Smear 1 slice of each pair with butter.
Put a piece of ham onto each smeared bread slice, cover with cheese and place the 2nd bread slice on top. Do this for all of them. The quantities of cheese and ham listed are just to give you an idea - it all depends on how many sandwiches you'll be making. I used 24.5 oz (700 g) worth of bread slices and had enough cheese/ham.
Arrange the sandwiches in a tray laid out with baking paper. Pour Bechamel sauce over each one. Put the tray in a preheated 356°F (180 °C) oven and bake until the sandwiches take on a nice crisp. Cut them diagonally, sprinkle with parsley and serve.
Note: These are exceptionally delicious French sandwiches that are worth trying. It's best to use white bread. In my case I used whole grain because I don't eat white bread though.