Start by making the Bechamel sauce. Heat butter and flour in a small sauce pan on medium heat, stir once the butter has started to melt until it’s a paste consistency. Stir and cook for about 1 minutes then slowly add milk while whisking. Cook, stirring occasionally until thickened, about 5 minutes. Next, season with salt, black pepper and nutmeg. Set aside.
Preheat the oven to broil and arrange 12 Wellington™ Toasted Sesame Water Crackers on a rimmed baking sheet. Top each cracker with Dijon mustard, followed by a folded slice of ham and gruyere cheese. Top with another cracker to make a sandwich then spoon the bechamel sauce on top.
Broil for 3-4 minutes until the cheese has melted a bit and the crackers are lightly browned. Garnish with fresh thyme leaves and freshly cracked black pepper and serve immediately.
