Follow these steps for perfect results
butter
melted
flour
milk
sea salt
to taste
freshly grated nutmeg
to taste
country bread
1/3-inch-thick
French ham
thin
Gruyere cheese
thin
eggs
fried
Preheat a two-sided electric griddle on medium-high to high for about 20 minutes, or preheat the oven to 300 degrees and preheat a cast-iron skillet on top of the stove for about 5 minutes.
Prepare a bechamel sauce: in a small saucepan over medium heat, melt 1 tablespoon butter.
When bubbles have subsided, add flour and whisk vigorously for 1 minute.
Slowly whisk in milk until smooth.
Bring to a boil, and cook until thick.
Remove from heat, and season to taste with salt and nutmeg.
Spread two slices of bread generously with sauce.
Lay two slices of ham on top of each, and top each with a slice of cheese; ham and cheese should slightly overlap edges of bread.
Top each with a slice of bread.
In a small saucepan, melt remaining 4 tablespoons butter.
Brush the sandwiches on both sides with butter, making sure that the edges are well covered.
If you're using a griddle, place cheese side down, close the griddle and cook until the bread is toasted dark and cheese is leaking out and bubbling.
If you're using a skillet, place sandwiches cheese side down and cook on stove top until well browned, then turn and brown again.
Transfer skillet to oven, and bake until heated through and cheese is bubbling.
Meanwhile, fry the eggs in a skillet with little butter.
Slide one fried egg onto each sandwich.
Serve hot.
Expert advice for the best results
Make the bechamel sauce ahead of time.
Use high-quality ham and cheese for the best flavor.
Don't overcook the eggs.
Everything you need to know before you start
15 minutes
Bechamel sauce can be made ahead.
Serve on a plate garnished with fresh parsley.
Serve with a side salad.
Serve with roasted potatoes.
Pairs well with the richness of the sandwich.
Discover the story behind this recipe
A classic French comfort food.
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