Batch Size
4 sandwiches
Prep: 5 min | Total: 30 min | Level: Easy
Ingredients
| Qty | Unit | Ingredient | Notes |
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Flagged for Review:
The source file had a garbled amount for the total butter (a stray string of digits in place of the quantity). Based on how it's used across the recipe — the roux, browning the sandwiches, and frying the eggs — this page assumes 6 ounces total, divided. Please verify against the original card.
Instructions
- Preheat the broiler.
- Make the béchamel sauce:
- In a small saucepan, melt 1 ounce of the butter over medium heat.
- Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes — do not let it brown.
- Add the milk and bay leaf and cook, stirring occasionally, until the mixture thickens like a soup, 10 to 12 minutes.
- Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.
- Assemble the sandwiches:
- Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham.
- Mix together half of the Gruyère cheese and the béchamel sauce. Taste for seasoning.
- Spread a little of the sauce on top of the ham and top each with another slice of bread.
- Brown the sandwiches:
- Heat a large cast iron skillet and, when hot, add half of the remaining butter.
- Add 2 of the sandwiches and brown on one side, 2 minutes. Turn and brown the other side, 2 more minutes. Transfer to a baking sheet.
- Repeat with the remaining butter and sandwiches.
- Spread the remaining béchamel on top of the sandwiches and top with the other half of the Gruyère.
- Fry the eggs & broil:
- Wipe any crumbs from the cast iron skillet and spray with nonstick spray.
- Crack the eggs into the skillet, leaving a little room between each (or fry 2 at a time).
- While the eggs fry, place the sandwiches under the broiler and broil until the top is golden brown, 1 to 2 minutes.
- Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.