Begin to prepare the sandwiches.  Toast the bread lighly in a toaster {just to add a little crunch} and then arrange 4 slices of the bread on a flat surface. Heat the ham in a skillet until it is warmed through.  Discard the extra juices so that the sandwich does not turn out soggy.  Top each piece of bread with 2 to 3 slices of ham, and 2 slices of cooked bacon.  Spread a little of the bechamel sauce on top, add some gruyere, and then top each with another slice of bread.

Heat a large cast iron skillet.  Using the remaining butter, generously butter the outside bread on both sides of the sandwiches. Add 2 of the sandwiches at a time to the skillet and cook until lightly brown on one side, about 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and set in a preheated 200 degree oven to keep warm until ready to serve.  Repeat with the remaining sandwiches.  Cut diagonally and serve.
{To make this sandwich into a great brunch recipe, crack 4 eggs into a skillet, season with salt and pepper, and fry the eggs.  Top each sandwich with a fried egg and serve immediately.}

*You can buy sourdough from your grocery store, but love to buy mine at Panera.  It’s my absolute favorite and is totally worth the extra stop.