Directions

1. Preheat the oven to 400 degrees.
2. Melt the butter in a heavy-bottom saucepan over medium-low heat. Add the flour and stir constantly for 2 to 3 minutes.
3. Whisk in the almond beverage until incorporated. Let this cook for an additional 3 to 5 minutes, or until thickened. Remove from the heat.
4. Stir in 2 cups of the gruyere and all the Parmesan cheese. Add the salt and pepper and optional nutmeg. Set aside.
5. Line a sheet pan with parchment paper. Place the 8 slices of bread on it and bake for 3 minutes. Flip the bread and bake for another 3 minutes, or until the bread is toasted. Remove from the oven.
6. Slather four slices with Dijon mustard. Divide and layer the ham on top.
7. Sprinkle each of the slices with the remaining cup of gruyere, and cover them with about 1 tablespoon of sauce each. (This helps melt the cheese.)
8. Cover with the remaining four slices of toast.
9. Spread the remaining sauce on top of the four sandwiches.
10. Bake in the oven for 5 minutes at 400 degrees.
11. Turn on the broiler and bake for an additional 2 to 3 minutes, or until they are bubbly and golden brown.
12. Preheat the oven to 400 degrees.
13. Remove the tough ends of the asparagus by cutting them with a knife or snapping them off. Shave the asparagus stalks with either a knife or a peeler to make ribbons, and place them in a bowl. Add the radish sticks.
14. In a separate bowl, toss the almonds with 1 tablespoon olive oil, sugar, salt and pepper, and place them on a parchment-lined sheet pan. Place on the middle rack of the oven and bake for 5 minutes. When toasted, add the almonds slices to the asparagus bowl.
15. Toss the vegetables with 2 tablespoons of olive oil, the apple cider vinegar, garlic, and 1/2 teaspoon salt.
16. Garnish with chopped mint.