For the bechamel sauce: Bring the milk to a simmer
the butter in a medium saucepot, and then whisk in the flour until a smooth white roux
forms. Slowly whisk in the milk
, and then bring to a boil. Turn off the heat and season with salt and pepper.
For the herbed aioli: Whisk
the egg yolks until smooth, and then slowly and continuously whisk in the vegetable oil until it's all incorporated and looks like mayonnaise
. Stir in the oregano, rosemary
and garlic and season with salt.
For assembling the sandwich: Brush the clarified butter
on 1 side of each bread slice, and then toast the slices butter side-down until brown on a hot griddle or in a nonstick pan. While the bread is toasting, spread 1 teaspoon of the herbed aioli on the non-buttered side of the bread.
Preheat the broiler.
Fold the ham
slices in half and heat on a griddle
or in a nonstick pan, trying to shape the ham so it's the same size as the bread. Top one of the toast slices with the tomatoes
, followed by the ham. Sprinkle the cheese on top of the ham, and then broil
the cheese side of the sandwich until it starts to bubble and caramelize
. Close the sandwich with the other piece of toast.
Cook the egg
sunny side-up and place on top of the sandwich. Pour 1/3 cup of the bechamel sauce
on top and garnish with scallions
and fresh cracked black pepper. Eat it.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.