Aqua sommelier William Sherer relies on extras from the restaurant's cheese tray for these egg-dipped sandwiches. More Sandwich Recipes

William Sherer
July 2001

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Credit: © William Meppem

Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

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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