Corned beef open sandwich with Le Gruyère AOP

Corned beef Serves 4
2 tbsp	Dijon mustard
1/2 dl	mayonnaise
200 g	Le Gruyère AOP
1 tsp	cornstarch
3/4 dl	white wine
pinch of nutmeg
4	large water crackers, tostadas or toasted ciabatta slices
200 g	sliced corned beef or pastrami
Pickles (eg. cornichons, pickled onion, piquillo peppers)

Combine the mayonnaise and Dijon mustard and set aside.
Toss the cornstarch and the Le Gruyère AOP until combined well. Take a small casserole and add in the white wine, bring to a simmer and gradually add the cheese, whisking until it’s incorporated and melted. Continue boiling the cheese sauce until it thickens. Put aside and season with a pinch of freshly grated nutmeg.
Assemble the sandwiches: spread a generous dollop of the Dijon mayonnaise on your chosen vessel and divide the meat amongst the sandwiches. Place the sandwiches on individual plates. Spoon over the hot cheese sauce and finish with your favourite sliced pickles.