Makes 2 sandwiches
- 1 large batched loaf
- 500g piece pre cooked ham, sliced thinly
- 50g butter
- 50g flour
- 200ml milk
- 80g grated parmesan
- 80g grated white cheddar
- 1 tbsp wholegrain mustard
- ½ lemon
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 100g butter to fry in
- 1 egg
- 2 egg yolks
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- 500ml plain oil
- Line a loaf tin with some parchment paper
- Now make the cheesy bechamel: heat the milk in a pot.
- In a separate pot, cook out the butter and flour until bubbling, whisk in the heated milk until a thickened sauce is formed, remove from the heat and whisk in the 2 cheeses, lemon juice, mustard, Worcestershire and hot sauce
- Pour this into the pre lined loaf tin and chill in the fridge until it returns to a cheese like texture.
- To make the mayonnaise, add the egg yolks, mustard and vinegar to a container. Season with salt and hand blend. Slowly add the oil while blending, until a thick emulsion is formed. Adjust seasoning and keep in the fridge.
- Remove the cheese sauce from the loaf tin, it should be set, slice on a chopping board approx. 1cm thick.
- Heat a pan and melt some butter, build the sandwich in the pan; Bread slice, ham, cheese, ham, cheese, bread slice. Cook over a medium heat for 3 mins on both sides and then rest on a board for 3mins to allow the cheese to fully melt.
- Using the same pan, add an egg and cook over a low heat with a lid on to create a soft egg yolk.
- Serve the egg yolk on top of the sandwich, alongside the mayonnaise. Slice and dip.