Luncheon Meat Croque Monsieur

Heat oil in a frying pan. Fry luncheon meat until lightly golden; drain on paper towels to remove excess oil. Set aside.

Spread butter on both sides of each bread slice and toast lightly.

Make the béchamel sauce: melt butter in a saucepan. Add flour and cook for half a minute. Slowly add milk and whisk continuously until thick and smooth. Season with salt, white pepper, and a pinch of nutmeg.

To assemble the sandwiches, spread mustard on a bread slice, place 2 luncheon meat slices over, and cover with another bread slice. Spread a thick layer of béchamel sauce on top of the sandwich then top with a cheese slice. Repeat with remaining ingredients.

Heat sandwiches in a toaster oven until cheese is melted. Serve immediately.