Ingredients
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8 slices (thick country-style, e.g. sourdough) Bread
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4 Tbsp divided Butter
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2 Tbsp All-Purpose Flour
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1 cup Milk
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2 tsp + more for spreading Dijon Mustard
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Salt
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Black Pepper
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1 cup grated divided Gruyère Cheese
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4 slices Ham
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4 eggs
Directions
Steps
|
1
Done
|
Preheat the broiler. |
|
2
Done
|
Make the béchamel sauceMake a roux: melt 2 Tbsp of butter then whisk in the flour to form a paste. Add the milk and whisk until thick. Add 2 tsp of dijon mustard. Season with salt and pepper. Turn off the heat then stir in a 1/2 cup of grated cheese. Set aside. |
|
3
Done
|
Spread Dijon on one side of 4 pieces of bread. Spread the béchamel sauce on 4 pieces of bread. Add ham to the sides with the béchamel sauce and top with the remaining cheese. Put the Dijon side on top. |
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4
Done
|
Melt 2 Tbsp of butter in a cast iron pan. Add the sandwiches in batches (adding more butter if needed) and cook on each side until golden brown. |
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5
Done
|
Put the sandwiches on a sheet pan. Smother them with the remaining sauce. Put under the boiler for 2-3 minutes. |
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6
Done
|
Make 4 sunnyside-up eggs and lay one on top of each sandwich. |
