Easy, Yummy, Easy, Tasty. This is a Rachael Ray hot sandwich, and it is really good. I think it needs double the sauce, though from Rachael's original, so that's how I'm giving it to you. This makes two sandwiches, so double it if you need four.
Butter (total you'll need about 5 T.)
2+ Tablespoons flour (round the measurement)
1 cup milk
Salt to taste
Fresh ground pepper to taste
Pinch of nutmeg, just a pinch
2 tsps. Dijon mustard (I just put two squirts)
2 or 4 slices bread (depending on if you want open face or closed, like a grilled cheese)
2 large eggs
Sliced deli ham
Sliced deli Swiss cheese or other white cheese of your choice (the pictured one had Mozzarella)
Fresh Parsley or chives for garnish for top, opt.
For the bechemel sauce: Place a small sauce pan over medium-low heat. Melt 2 T. butter. Stir in the flour and cook for 1 minute. Whisk in the milk. Bring to a bubble and drop the heat to low. Season with salt, pepper and nutmeg. When thick, turn off the heat.
Heat 1 T. butter in a skillet on medium- low heat. When the butter melts, crack the eggs into the pan. Keep the white separate. Cook to desired doneness. Sunny-side up, over easy, or over hard.
While the eggs cook, butter the bread. Keeping the buttered side out, spread the other side with some bechamel sauce,then add cheese slice, and ham (two slices per sandwich.) You can then put on another slice of bread and butter outside, or you can leave it open-face. Heat another skillet and grill sandwiches over medium heat until sandwiches are golden and cheese melted. If using two breads, flip and cook until golden. Transfer to plate and top with eggs and remaining sauce over top. Garnish , if desired.