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Grilled Ham-and-Pimento-Cheese Sandwiches with Fonduta and Fried Eggs
© Marcus Nilsson

Grilled Ham-and-Pimento-Cheese Sandwiches with Fonduta and Fried Eggs

  • TOTAL TIME: 1 HR
  • SERVINGS: 4
  • MAKE-AHEAD

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.

  1. 6 tablespoons unsalted butter, softened
  2. 2 1/2 tablespoons all-purpose flour
  3. 2 tablespoons minced leek
  4. 1 1/3 cups milk
  5. 1 small thyme sprig
  6. Pinch of freshly grated nutmeg
  7. 4 ounces Fontina cheese, shredded (1 1/4 cups)
  8. 2 ounces Taleggio cheese, rind removed and cheese cut into chunks
  9. 2 ounces freshly grated Parmigiano-Reggiano cheese
  10. 1/4 cup finely chopped piquillo peppers or other roasted red peppers
  11. 1 tablespoon sherry vinegar
  12. 1 teaspoon Worcestershire sauce
  13. 1/4 teaspoon cayenne pepper
  14. 1/4 teaspoon freshly ground black pepper
  15. 3 ounces sharp cheddar cheese, shredded (1 cup)
  16. 8 large slices of country bread
  17. 4 ounces thinly sliced serrano ham or country ham
  18. 4 fried eggs, for serving
  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.
  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.
  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.
  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.
  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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