Ingredients:
- 2 Slices of Sourdough
- 1 Tbsp Dijon mustard
- 50g Gruyère, grated
- 1 Free range egg
- 50g Thick cut Ham
- For the cheese sauce:
- 30g Butter
- 2 Tbsp Plain flour
- 150ml whole milk
- 50ml Cream
- 25g Parmesan
- 50g Gruyère cheese
- 50g Tallegio
Method:
- Start off by making the cheese sauce, over a medium heat add your butter and melt before adding in your flour. Cook the flour out whilst stirring often.
- Slowly start to add your milk until it thickens. Continue to cook it out over a low heat it ensure you have cooked out that flour taste from your sauce. Then add in your cheeses and stir until melted. Season to taste and pull of the heat until needed.
- Preheat your grill oven.
- Build your sandwich with the mustard, ham, cheese a little more mustard and then top with the other side of bread.
- Get a pan hot over a medium heat before adding your butter. Wait until it is foaming before adding your sandwich and cooking it for about 2 minutes on each side.
- Once this is done, top the sandwich with your cheese sauce and cover with the last of your Gruyère cheese before placing under the grill. Grill until browned on top.
- Whilst this is being doing fry of your egg, sunny side up over a low heat ensuring a nice runny yolk and place on top of your sandwich and enjoy.
