Active Time
N/A
Total Time
1 HR
Yield
Serves : 4
© Marcus Nilsson

How to Make It

Step 1    

In a medium saucepan, melt 2 tablespoons of the butter with the flour and cook over moderate heat, whisking, until bubbling, about 3 minutes. Add the leek and cook, whisking, for 2 minutes. Whisk in the milk until a smooth sauce forms. Add the thyme sprig and nutmeg and cook, whisking, until thickened, about 5 minutes. Discard the thyme sprig. Remove from the heat and whisk in the Fontina, Taleggio and Parmigiano until melted.

Step 2    

Scrape 1/2 cup of the fonduta into a medium bowl and freeze just until no longer hot, about 10 minutes. Stir in the piquillo peppers, vinegar, Worcestershire sauce, cayenne, black pepper and cheddar.

Step 3    

Spread the remaining 4 tablespoons of butter onto 1 side of each bread slice. Lay the bread buttered side down on a work surface. Top half of the slices with the pimento cheese mixture and the ham. Close the sandwiches.

Step 4    

Preheat a griddle. Griddle the sandwiches over moderate heat, turning once, until the bread is golden and crisp and the cheese is melted, 3 to 4 minutes.

Step 5    

Rewarm the remaining fonduta. Transfer the grilled cheese sandwiches to plates and spoon the fonduta on top. Top with a fried egg and serve right away.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated for up to 3 days.

Suggested Pairing

This over-the-top ham sandwich is spicy and creamy and eggy. Serve it with a fruity, light-bodied red wine that can cut through all the richness, like a Beaujolais.

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