If the mornay sauce and fried eggs didn’t already give it away, it’s obvious this isn’t your average ham sandwich. Chef/co-owner Jason W. Knutson, 5 O’Clock Club, Pewaukee, WI
- 8 ounces baked ham, thinly sliced
- 8 thick slices rustic bread
- 4 ounces Roth Grand Cru®, thinly sliced
- 3 tablespoons unsalted butter, divided
- 4 eggs
- 1 cup mornay sauce, warmed
- Mornay Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups hot milk
- Dash ground nutmeg
- Dash ground cloves
- Salt and freshly ground white pepper to taste
- 1 bay leaf
- 4 ounces Roth Grand Cru®, shredded
- Melt butter in a heavy saucepan over low heat. Whisk in flour and cook for 2 minutes, stirring constantly (do not allow the mixture to brown).
- Remove saucepan from heat, add hot milk and whisk vigorously until smooth.
- Whisk in nutmeg, cloves, salt and pepper; add bay leaf and return saucepan to stove. Simmer sauce for 10 minutes.
- Remove bay leaf and stir in Grand Cru® Original. Whisk sauce until cheese is fully melted.
- Layer ham on four slices of bread; top with Grand Cru® Original and remaining bread slices.
- Spread butter on the outside of each sandwich and grill on a panini press or griddle until bread is lightly browned and cheese is fully melted.
- While the sandwiches are cooking, heat remaining butter in a skillet and fry eggs until over medium.
- Preheat broiler.
- Top each sandwich with a fried egg and ⅓ cup mornay sauce (recipe below).
- Broil sandwich for 2-3 minutes and serve immediately.