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Preheat oven to 425 degrees. Cut chicken
breasts into small pieces and cook completely
using the stove. Then, saute onion and ham for
a 5 minutes with butter in a skillet on medium
heat. Mix in thyme and flour. Cook for 3
minutes, turn off heat, and mix in cold milk,
stirring until it gets thick. Add shredded
gruyere, pepper, nutmeg, mustard, and chicken.
Lay bread slices on foil-lined baking sheet,
butter the bottom side, and cover the top
completely with the chicken mixture. Top off
the sandwiches with breadcrumbs, more gruyere,
cayenne, and nutmeg.
Place in oven for 15 to 20 minutes or until
golden brown. Let sandwiches cool for 10
minutes before serving.
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