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


  1. Line a loaf tin with some parchment paper
  2. Now make the cheesy bechamel: heat the milk in a pot.
  3. 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
  4. Pour this into the pre lined loaf tin and chill in the fridge until it returns to a cheese like texture.
  5. 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.
  6. Remove the cheese sauce from the loaf tin, it should be set, slice on a chopping board approx. 1cm thick.
  7. 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.
  8. Using the same pan, add an egg and cook over a low heat with a lid on to create a soft egg yolk.
  9. Serve the egg yolk on top of the sandwich, alongside the mayonnaise. Slice and dip.