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Ingredients
- Béchamel sauce:
- 2 cups milk
- 1/4 cup (1/2 stick) butter
- 1/3 cup plus 1 1/2 tablespoons flour
- Salt and pepper
- Pinch nutmeg
- Sandwich assembly:
- 1/4 cup (1/2 stick) butter
- 12 slices sandwich bread
- 12 slices ham
- Prepared béchamel sauce
- 6 slices Swiss cheese, diced
- 2 cups shredded mozzarella cheese
- Salt and pepper
- 6 eggs, fried sunny-side up
Details
Servings 6
Cooking time 45mins
Adapted from latimes.com
Preparation
Step 1
Béchamel sauce:
1. In a medium, heavy-bottom saucepan, heat the milk over medium heat just until bubbles appear around the edge. Reduce the heat and keep the milk warm over very low heat.
2. Meanwhile, in a large, heavy-bottom saucepan, melt the butter over low heat. When it bubbles, whisk in the flour and continue to cook until the mixture forms a golden roux, 3 to 4 minutes.
3. Whisking constantly, add the warm milk in a steady stream. Bring the mixture to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes. Season to taste with one-half teaspoon salt and a few grinds of black pepper, along with the nutmeg, or to taste. Remove from heat and set aside until cooled. This makes about 2 cups sauce.
Sandwich assembly:
1. Heat the oven to 350 degrees.
2. Butter 6 slices of bread. Top each slice of bread with 2 slices of ham, then divide the béchamel sauce evenly between the sandwiches, spreading it over the ham. Top each of the sandwiches with a second slice of bread.
3. In a small bowl, toss together the diced Swiss cheese and the mozzarella. Season the mixture with one-fourth teaspoon salt and a few grinds of pepper, or to taste.
4. Divide the cheese mixture evenly between the sandwiches, mounding it on top of each sandwich.
5. Place the sandwiches on a baking sheet and bake until the cheese is melted, 5 to 8 minutes, depending on the oven. This may need to be done in more than one batch.
6. Top each sandwich with a fried egg and serve immediately.
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