Decadent French Grilled Cheese Sandwich

Based on Chef Remy’s recipe
  • Sourdough bread
  • Emmenthaler cheese
  • Parmigiano reggiano
  • Prosciutto

Bêchamel sauce:

  • 1 1/2 cups of milk
  • 1/4c (half stick) butter
  • 1/4c flour
  • salt, white peppercorn, and nutmeg

Action plan:
Preheat oven to 350.

Béchamel sauce: The key to a great Béchamel is to use low or medium heat and be patient, to not burn the ingredients. It’s worth the wait! Warm up 1 1/2 cups of milk in a 2 quart sauce pot. Season it with salt, white peppercorn and nutmeg. Melt 1/4 c (half stick) butter on medium, whisk in an equal amount of flour, gently add warm milk a little at a time (strained with mesh strainer), up to around a cup or two, stirring vigorously and constantly, then remove from heat. Stir in pepper, nutmeg, grated Emmenthaler, and parmigiano, until thoroughly combined and smooth.

Cut a 1″ circle in one bread slice, to put an egg yolk in later.

Put Emmenthaler slices on bread, then the thinly sliced prosciutto. Spread room-temp butter on outsides of the bread slices. Cook the side with the hole facing down in butter in a cast iron pan. When golden brown, turn sandwich over and bake in oven to melt the cheese.

Remove sandwich and turn on the broiler.

Spread béchamel on the top of the slice with the hole (but not putting béchamel into the hole), then broil a few minutes. Take out of the oven, put egg yolk in the hole, then broil some more. The yolk should be warm and runny. Slice in half and serve!

Photo and cinematography by smboro

Decadent French Grilled Cheese Sandwich

  • Difficulty: Level 2 - Totally Doable
  • Print

Ingredients

  • Sourdough bread
  • Emmenthaler cheese
  • Parmigiano reggiano
  • Prosciutto
  • Bêchamel sauce; 1 1/2 cups of milk, 1/4c (half stick) butter, 1/4c flour, salt, white peppercorn, and nutmeg

Directions

  1. Béchamel sauce: The key to a great Béchamel is to use low or medium heat and be patient, to not burn the ingredients. It’s worth the wait! Warm up 1 1/2 cups of milk in a 2 quart sauce pot. Season it with salt, white peppercorn and nutmeg. Melt 1/4 c (half stick) butter on medium, whisk in an equal amount of flour, gently add warm milk a little at a time (strained with mesh strainer), up to around a cup or two, stirring vigorously and constantly, then remove from heat. Stir in pepper, nutmeg, grated Emmenthaler, and Parmigiano, until thoroughly combined and smooth.
  2. Cut a 1″ circle in one bread slice, to put an egg yolk in later. Put Emmenthaler slices on bread, then the thinly sliced prosciutto. Spread room-temp butter on outsides of the bread slices. Cook the side with the hole facing down in butter in a cast iron pan. When golden brown, turn sandwich over and bake in oven to melt the cheese. Remove sandwich and turn on the broiler. Spread béchamel on the top of the slice with the hole (but not putting béchamel into the hole), then broil a few minutes. Take out of the oven, put egg yolk in the hole, then broil some more. The yolk should be warm and runny. Slice in half and serve!


Credit: eat-well-travel-often.com

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