【For Bechamel Sauce】 Put 1 cube of chicken broth in a small bowl. Add hot water, and Stir well to melt the cube. Add 1 bay leaf; set aside.

Put butter in a small pot. Melt the butter on low heat. Turn off the heat and add flour, stir well until smooth. After smooth, heat it on low-medium heat. After it starts to bubble, stir well for 2 mins.

Add the milk in 4-5 parts. Knead well for 1-2 mins at 1st addition on low-medium heat. From the next addition, stir well until smooth on medium heat, then stir for another minute. After mixing all the milk, mix with a whisk to make it smoother.

Add chicken broth soup, heat it until bubbling up lightly while stirring. Use a spatula to scrape the edge and bottom off, fold into the sauce, and stir. Strain it (omittable). Remove the bay leaf. Seal it with plastic wrap to prevent drying, and let it cool. It’s more delicious if you let it sit in a fridge overnight.

【For hot sandwich】 Lightly toast 2 slices of bread. Brush with butter and mustard.

Mix the bechamel sauce to smooth. Spread the bechamel sauce on the bread. Add ham and grated cheese.

Top with bread. Spread the bechamel sauce on the top layer of the bread. Add the grated cheese.

Finishing touches, grate the red cheddar cheese block on. Bake it at 230℃ / 446 F in a preheated oven for around 10 mins. Bake until cheese melts and golden brown. Please sprinkle pepper or dry parsley as you like.