Aqua sommelier William Sherer relies on extras from the restaurant's cheese tray for these egg-dipped sandwiches.
More Sandwich Recipes
Twelve 1/2-inch-thick slices dense peasant or sourdough bread
6 ounces thinly sliced Gruyère cheese
1 pound thinly sliced baked smoked ham
12 arugula leaves, stemmed
1 cup shredded sharp English Cheddar cheese (6 ounces)
3 large eggs, beaten
1 tablespoon water
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon finely chopped tarragon
1/2 teaspoon finely chopped thyme
2 tablespoons unsalted butter
Whole grain mustard, for serving
How to Make It
Top half of the bread slices with the Gruyère and ham. Trim the overhang and add to the sandwiches. Top with the arugula and Cheddar.
In a bowl, beat the eggs with the water. Dip 1 side of the remaining bread slices into the egg; top the sandwiches with the bread, egg side up, and sprinkle with the parsley, tarragon and thyme.
Melt 1 tablespoon of the butter on a cast-iron griddle. Add the sandwiches, egg side up, and cook over moderately low heat until golden on the bottom, about 4 minutes; transfer to a work surface. Melt the remaining 1 tablespoon of butter on the griddle. Return the sandwiches to the griddle, egg side down. Cook, pressing lightly with a spatula, until golden and the cheese is melted, 3 to 4 minutes longer. Cut the sandwiches in half and serve with mustard.
A Grenache, Mourvèdre and Syrah blend from California is a lovely match for the grilled cheese. Its toastiness matches the smoky flavor of the ham, and its peppery, lavender tones echo the Provençal herbs.
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