4 oz Dietz & Watson Originals Pre-Sliced Applewood Smoked Ham
2 oz Dietz & Watson Gruyere Cheese block, grated
2/3 cup whole milk
¼ cup parsley leaves
¼ cup chives
¼ cup tarragon leaves
1 tablespoon flour
1 tablespoon butter
2 slices crusty country loaf
3 tablespoons butter, divided
In a blender, combine the milk, parsley, chives, and tarragon and blend on high until smooth and no speckles of herb remain.
In a small saucepan over medium heat, melt the butter and add the flour. Whisk regularly until the mixture turns a light golden brown and no longer smells like raw flour, about 3-5 minutes.
While whisking continuously, stream in the herby milk mixture and bring to a simmer. Season with a large pinch of salt. Once the mixture has thickened and no longer tastes of raw flour, transfer to a heatproof bowl, place a piece of plastic wrap directly on the sauce and place in the fridge to cool fully.
Preheat the oven to 400 degrees.
Place a medium cast iron over medium heat to preheat.
Assemble the sandwich, spread a thick layer of Dietz & Watson Dijon Mustard on the bread, top with the Dietz & Watson Originals ham, then the grated Dietz & Watson Gruyere. On the crowning slice of bread spread a thick layer of the cooled bechamel. Top the sandwich and give it a firm press.
Melt 2 tablespoons of butter in the cast iron and add the sandwich. Cook until the bread is golden brown and toasty, then flip. Top the toasted bread with another layer of bechamel, then more grated gruyere. Transfer to the oven.
Bake until the bechamel is bubbly and the cheese has fully melted, about ten minutes.
Turn the broiler on high and broil until the cheese is golden brown.
While the sandwich bakes, heat a nonstick pan over medium low heat and add the remaining tablespoon of butter. Crack the egg into the pan and cook until the whites are fully set, but the yolk remains runny, about 3 minutes.
Transfer the sandwich to a plate and top with the egg, and some freshly cracked black pepper. Serve immediately.