- Serves: 4
- Active Time: 30 mins
- Total Time: 45 mins
- Views: 49,936
- Success Rating: 83% (?)
To make the Mornay sauce, which is just a basic béchamel with cheese, first melt the butter in a small pot over medium low heat. Once the butter melts add the flour and stir. Let cook for about a minute or two, then slowly add the milk, while whisking continuously. Add the fresh nutmeg (you can use dried, but the fresh is especially nice), and season with the salt and pepper. Then turn off the heat and add the Gruyère and Parmesan cheese. Set aside.
Preheat your oven to 400° Fahrenheit. Butter both sides of the bread, place onto a baking tray and place into the oven (middle rack). Toast for a few minutes on each side until lightly golden. Then remove from the oven (leaving oven on) and start assembling.
Spread a bit of Dijon on one side of each piece of bread. Top with one or two pieces of ham. Add a bit of cheese to each sandwich, about 2 tablespoons per sandwich (you want to save about 1 cup to top the sandwiches).
Spoon one tablespoon of Mornay on each half, then top with another piece of bread.
Place the sandwiches onto your baking tray then top each sandwich with the remaining sauce. Letting it spread out and cover the edges of the bread. Then top each sandwich with the remaining cheese.
Using a non-stick pan, melt the butter over medium to medium-low heat. Add the eggs and cook sunny side up (or however you prefer them). Once ready, place one egg on top of each sandwich.
- by Dawn Thomas
- March 12, 2008
Rich and filling this sandwich is a great way to take yourself on an afternoon trip to France.