Step 1

Prepare the rosemary bechamel sauce (below)

Step 2

Set the oven on broil. Butter and toast the bread in the oven, on a pan or a toaster.

Step 3

Spread a thin layer of mustard on the toasted bread followed by some of the bechamel. Add the emmental then the ham and half of the gruyere. Place the second piece of bread on top and spread a thick layer of the bechamel over top. Lastly, add the remaining gruyere.

Step 4

Place under the broiler until melty and golden brown. Meanwhile, fry a sunny side egg in butter.

Step 5

Pull the sandwich out of the oven, add the egg over top, and garnish with chives. Enjoy!

Step 6

Set a pan over medium heat. Pour in the milk and rosemary sprig. Bring to a simmer, stirring occasionally. Once it has come to a simmer, remove the pan from the heat. Let sit while preparing the roux.

Step 7

Set a different saucepan over medium heat and add the butter to let melt. Once melted, toss in the flour. Cook for 2-3 minutes while stirring. Remove from the heat.

Step 8

While still off the heat, pour the hot milk into the roux. Vigorously mix together and scrape all the roux from the edges of the pan. Once combined, set the pan back over medium heat and bring to a simmer while continuing to stir constantly, 1-2 minutes. The sauce should begin to thicken. For the sandwich, I like it fairly thick so it’s almost spreadable. If too thin, continue to cook down while stirring or make and add more roux. If too thick, add more milk a little at a time. Once at your desired consistency, remove from the heat.

Step 9

Add flavorings & cheese. While still warm, add the Comte, spritz of lemon juice, and salt. Taste it! Dial-in the flavorings exactly as you want it.

Step 10

To store, pour in a bowl or container. To prevent a film from forming, drape plastic wrap so it rests on the top of the sauce and then move to the fridge until ready to use.

Step 11

Use on Croque madame. This is also a killer sauce for pasta!