With this large-scale rendition of the classic French sandwich, you will be the most talked-about guest at the holiday brunch. An overnight rest enables the bread to completely absorb the egg mixture (and gives you the opportunity to plan ahead), and a simple bechamel sauce amps up the level of indulgence in the dish at the same time.
Ingredients
- 2 1/2 Tbsp. unsalted butter, plus more for greasing
- 2 Tbsp. Dijon mustard, divided
- 2 1/2 c. whole milk, divided
- 8 large slices peasant bread, toasted
- 8 oz. deli-sliced Virginia ham
- 2 1/2 Tbsp. all-purpose flour
- 1/4 tsp. freshly grated nutmeg
- 6 oz. Gruyère cheese, coarsely grated (about 2 cups), divided
- 7 large eggs
- Kosher salt and pepper
- 1 tsp. thyme leaves
Directions
Step 1
Apply butter to a casserole dish measuring 9 inches by 13 inches. On one side of each of the four pieces of bread, spread a half spoonful of Dijon mustard. Each one should be topped with two ounces of ham and a quarter cup of Gruyère cheese. Spread the remaining four pieces of bread on top.
Step 2
Eggs, half a cup of milk, and half a teaspoon of each of salt and pepper should be mixed together in a pie plate or a shallow baking dish using a whisk. Working with one sandwich at a time, dip both sides of the sandwich into the egg mixture, pushing down so that the sandwich begins to absorb liquid, and then move the sandwich to a plate that has been greased, slightly overlapping it.
Pour any egg mixture that is still left over on top. Keep in the refrigerator for the night after covering with plastic wrap.
Step 3
Taking the casserole out of the refrigerator and throwing away the plastic wrap when you are ready to bake it. Rotate the sandwiches.
Step 4
Preheat the oven to 350 degrees Fahrenheit. Put the remaining two cups of milk into a measuring cup that is suitable for the microwave. Warm up in the microwave for one to two minutes.
Step 5
On the other hand, melt two and a half tablespoons of butter in a medium saucepan over medium heat. Sprinkle with flour, then continue to cook for one minute while whisking frequently. Bring the milk to a simmer while whisking it in slowly on a low heat. Allow the mixture to simmer slowly while whisking it often for five to seven minutes, or until it starts to thicken and can easily coat the back of the spoon.
After whisking in half a cup of Gruyère, season the mixture with nutmeg and a quarter teaspoon of each of salt and pepper.
Step 6
Spread the béchamel sauce over the sandwiches, then sprinkle the remaining half cup of Gruyère and thyme on top. Bake for forty-two to forty-five minutes, or until the top is golden brown and the cheese is melted and bubbling. Allow to sit for ten to fifteen minutes before serving.
Nutrition Value ( Per Serving )
About 351 calories, 16.5 g fat (8 g saturated), 176 mg cholesterol, 762 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g sugar (1.5 g added sugar), 19 G protein