A signature French sandwich drenched in a rich, cheesy sauce, broiled in the oven until bubbly and golden. Topped with a fried egg, this sandwich will take your take your taste buds to the next level.
4 tablespoons – Unsalted butter
2 tablespoons – Flour
1 cup – Heavy whipping crème
1 cup – Shredded Gruyère Cheese
4 teaspoons – Dijon mustard
4 – Eggs
8 – Slices of firm sandwich bread
½ pound – Thin sliced ham
Salt and Pepper
In a sauce pan, melt 2 tablespoons of butter over medium-low heat. Add 2 tablespoons of flour, whisk to a bubble without browning, about 1 minute. Slowly whisk in the whipping crème and raise the heat to medium, bring to a very small boil. Reduce heat to low and whisk until thickened, 3-5 minutes. Remove from heat and stir in ¾ cup of Gruyère and 1 teaspoon of Dijon mustard, season with salt and pepper and transfer to a bowl.
Preheat the oven to 400°F.
Line a baking sheet with parchment paper. Spread out the bread slices and bake, until toasted on both sides, turning the bread over half way, for a total of about 10 minutes, then set aside to cool.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the eggs, season with salt and pepper, cover, cook on medium-low until the whites are set, about 2 minutes. If you don’t like sunny-side-up feel free to fry both sides.
Set the oven to broil.
Take 4 slices of bread and spread the remaining Dijon mustard on one side. Add the sliced ham, top with 1 tablespoon of sauce. Place the remaining slices of bread atop the sandwiches. Add a dollop of sauce, about a tablespoon, to the top slice, distribute the remaining shredded Gruyère. Broil until the cheese is golden, about 2 minutes. Remove from oven, top each with a fried egg, serve immediately.