This decadent sandwich overflowing with cheese and béchamel sauce topped with an egg is perfect to tuck into for either breakfast or early lunch. The ingredients are good for 4 sandwiches.
In a wide shallow bowl, pour in the béchamel sauce and dip the slices of bread for 20-30 seconds. Toast the bread in a hot frying pan with some melted butter. (Two slices of bread, dipped and toasted with béchamel will be required for each sandwich.)
On top of the bread add 1 PUCK Natural Gouda slice, 2-3 slices of turkey ham, top with a thin layer of Dijon mustard and the final layer of toasted sliced bread. Top the sandwich with 2 more PUCK Natural Gouda slices and set under a broiler or grill to melt the cheese.
Heat 1½ tablespoons of olive oil in a frying pan and fry an egg to medium doneness.
Place the egg on the sandwich and serve warm with a sprinkle of salt and pepper.
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