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  • 4 Thomas’® Original English Muffins
  • 2 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 cup whole milk, warmed
  • 1 tsp dijon mustard
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 cup gruyere cheese, shredded
  • ½ lb black forest ham, thinly sliced


  1. Preheat oven to 450°F.
  2. In a medium-sized saucepan, melt the butter over medium heat.
  3. Whisk in flour until fully incorporated. Cook for 1 minute, whisking frequently.
  4. While continuously whisking, slowly add the milk to the flour mixture.
  5. Bring to a boil, then reduce heat and simmer for about 3–5 minutes until thickened.
  6. Remove from the heat and stir in Dijon, salt & pepper.
  7. Split English Muffins with hands or a fork, then place the bottom half of the Muffins in individual baking dishes, or all in a 8x8"” baking dish.
  8. Slather on 2 tbsp of the prepared sauce over each Muffin bottom.
  9. Top with several slices of ham.
  10. Layer about 2 tbsp cheese on top of the ham.
  11. Place the tops of English Muffins on top of each sandwich.
  12. Slather another 2 tbsp of the sauce over the Muffin tops.
  13. Top with another few tablespoons of cheese over the sauce.
  14. Bake in the oven for 5–6 minutes until the English Muffins are starting to brown on the edges, and the cheese is melted and bubbling.
  15. Serve right away with additional sauce on the side.

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