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
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.
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.
Click one of these days for more great Grassland recipes.