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Bistro Ham Sandwich

Apr
6
2011
5 Comments

This is not your ordinary sandwich.  Bechamel sauce and gooey melted gruyere cheese in between lightly grilled sourdough bread takes this sandwich to the next level.  Top this with a fried egg and it would be delicious for breakfast, brunch, lunch or dinner. 

Bistro Ham Sandwich {print recipe}
6 tablespoons butter, divided
2 tablespoons flour
1 cup milk
1 bay leaf
1/2 teaspoon kosher salt
1/3 cup grated parmigiano reggiano
8 slices thick sourdough bread*
8 to 12 slices good quality deli ham {about 3/4 pound}
8 slices cooked bacon
8 ounces Gruyere cheese, grated
For the bechamel sauce, melt 2 tablespoons butter in a small saucepan over medium heat.  Once it is melted, whisk in the flour and cook, stirring constantly, for 2 to 3 minutes.  Don’t allow it to brown.  Warm the milk and add it to the mixture, along with a bay leaf and salt and pepper.  Continue cooking and whisking until it thickens, about 10 mintues.  Remove the bay leaf and stir in the parmesan. 
Begin to prepare the sandwiches.  Toast the bread lighly in a toaster {just to add a little crunch} and then arrange 4 slices of the bread on a flat surface. Heat the ham in a skillet until it is warmed through.  Discard the extra juices so that the sandwich does not turn out soggy.  Top each piece of bread with 2 to 3 slices of ham, and 2 slices of cooked bacon.  Spread a little of the bechamel sauce on top, add some gruyere, and then top each with another slice of bread.

Heat a large cast iron skillet.  Using the remaining butter, generously butter the outside bread on both sides of the sandwiches. Add 2 of the sandwiches at a time to the skillet and cook until lightly brown on one side, about 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and set in a preheated 200 degree oven to keep warm until ready to serve.  Repeat with the remaining sandwiches.  Cut diagonally and serve.
{To make this sandwich into a great brunch recipe, crack 4 eggs into a skillet, season with salt and pepper, and fry the eggs.  Top each sandwich with a fried egg and serve immediately.}

*You can buy sourdough from your grocery store, but love to buy mine at Panera.  It’s my absolute favorite and is totally worth the extra stop.

 Recipe is adapted from Alex’s Day Off.

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Filed Under: Pork, Sandwich

Comments

  1. Carolyn says:
    April 6, 2011 at 5:39 pm

    can you say–HECK YA! Now I'm cravin a Bistro Ham Sandwich… =P great photo!

    Reply
  2. Anne @ Quick and Easy Cheap and Healthy says:
    April 6, 2011 at 10:20 pm

    OH yum! The bechamel sauce is an amazing idea! Will have to try that.

    Reply
  3. Alida says:
    April 7, 2011 at 8:46 pm

    ooh this looks yummy!!

    Reply
  4. Jessica says:
    April 8, 2011 at 1:15 pm

    Howdy!

    This looks YUMMY!!

    I am so happy to have found your blog. I am stopping in from the Ultimate Blog Party and this is my very first year participating and this is SO VERY exciting!! LOL

    Anyhow…please stop by my blogs and follow whenever you get the opportunity:

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    I welcome your visit at either or both of my blogs and hope to have you stop by and follow really soon!!

    Have a very blessed day!! :0)

    Reply
  5. Tara says:
    April 10, 2011 at 2:50 pm

    Love your blog! :) Stopping by from the UBP11!

    Reply

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