Andy Ticer and Michael Hudman created this wow sandwich that just keeps on going with a filling of crispy, cheesy grilled ham-and-pimento-cheese. The amazing sandwich is topped with creamy three-cheese sauce and a fried egg.
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6 tablespoons unsalted butter, softened
2 1/2 tablespoons all-purpose flour
2 tablespoons minced leek
1 1/3 cups milk
1 small thyme sprig
Pinch of freshly grated nutmeg
4 ounces Fontina cheese, shredded (1 1/4 cups)
2 ounces Taleggio cheese, rind removed and cheese cut into chunks
1/4 cup finely chopped piquillo peppers or other roasted red peppers
1 tablespoon sherry vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
3 ounces sharp cheddar cheese, shredded (1 cup)
8 large slices of country bread
4 ounces thinly sliced serrano ham or country ham
4 fried eggs, for serving
How to Make It
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.
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.
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.
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.
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.
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