Ingredients
- 5 tablespoons of unsalted Grassland Butter
- ¾ cup milk
- 1/4 cup all purpose flour
- 1 teaspoon of salt
- 4 slices of sourdough bread
- 2 slices of Gruyere cheese
- 2 eggs
Instructions
Bechamel Sauce:
- Preheat oven to 350 degrees and place a cast iron skillet on the stove to heat up.
- To prepare the Bechamel sauce, melt one tablespoon of butter, add flour and whisk for one minute quickly. After one minute, whisk in milk until smooth.
- Bring mixture to a boil and cook. Once thick, remove from heat and salt to taste.
Sandwich:
- Spread two slices of sourdough bread with Bechamel sauce. Place two slices of ham and a slice of cheese on each. Then add remaining piece of bread on top to sandwich.
- In a saucepan, melt the remaining amount of butter and spread the two sides of your sandwich generously. Place sandwich in cast iron skillet and turn once until bread is browned.
(Tip: The cheese should not be bubbling, this step is to crisp the bread)
- Move the skillet from stove top to oven, and bake the sandwich until the cheese is bubbled and cooked all the way through.
- While sandwich is cooking in the oven, crack two eggs on the stove on a skillet or pan. Cook eggs to style of your choice (Grassland loves sunnyside up) and add on top of your sandwich once done.
- You can use any type of breakfast meat for this sandwich. Don’t be afraid to get creative.