Lunch Sandwiches + Wraps Cheese Sandwiches Grilled Cheese Sweet-and-Smoky Grilled Cheese Toastie Be the first to rate & review! A combination of chipotle-spiked béchamel and mild Comté cheese melt together to create the rich, creamy center in this pressed “toastie” sandwich. By Jeremiah Stone Jeremiah Stone Restaurant: Contra and Wildar Location: New York At Contra on the Lower East Side, Jeremiah Stone and Fabián von Hauske create compelling tasting menus that blend their elite European training with a love for casual dining. Stone, who cooked at one of Paris's best modern bistros, prepares the savory dishes; von Hauske oversees the pastries as well as the bread course. With Wildair, the chefs have redefined the wine bar. There, Stone makes deceptively simple dishes like crispy potato tart with uni while von Hauske serves amazing strawberry panna cotta and that same addictive bread. Food & Wine's Editorial Guidelines and Fábian von Hauske Updated on October 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styling by Thom Driver Total Time: 25 mins Yield: 4 Ingredients 3 tablespoons unsalted butter 6 tablespoons all-purpose flour 1 1/4 cups whole milk 1 tablespoon finely chopped chipotle chile in adobo 1 teaspoon kosher salt, plus more to taste 1 tablespoon canola oil 1 small yellow onion, thinly sliced 8 slices Japanese milk bread or Pullman loaf 16 thin slices Petit Jesu or mild soppressata (about 2 1/2 ounces) 4 1/2 ounces Comté or Gruyère cheese, grated (about 1 1/3 cups) 8 prunes, finely chopped Clarified butter or ghee Directions Melt unsalted butter in a medium saucepan over medium. Stir in flour, and cook, stirring constantly, 1 minute. Whisk in milk until smooth. Cook over medium, stirring constantly, until thickened to a thick gravy consistency, 2 to 3 minutes. Remove from heat, and stir in chipotle and salt. Set aside. Heat oil in a medium skillet over medium-high. Add onion; cook, stirring often, until browned and tender, about 14 minutes. Remove from heat. Assemble each sandwich in this order: 1 bread slice, 2 slices Petit Jesu, 1/3 cup grated cheese, 2 tablespoons chipotle mixture, 2 chopped prunes, salt to taste, 1 tablespoon cooked onions, 2 slices Petit Jesu, and 1 bread slice. Repeat with remaining ingredients to make 3 more sandwiches. Brush outside of bread with clarified butter. Working in batches if necessary, place sandwiches in a preheated electric sandwich toaster, and cook until browned and cheese is melted, about 3 minutes. Notes Sandwiches may be cooked in a skillet over medium until golden and cheese is melted, 2 to 3 minutes per side. Suggested Pairing Substantial California Rosé. Rate it Print