Elevate Your Next Grilled Cheese Sandwich with Egg

Chef Remy makes use of do-it-yourself sourdough bread, which works properly with richness of two cheeses: Emmantal for melting and Parmigiano-Reggiano for saltiness. He layers the sandwich with thinly lower prosciutto for taste and spreads béchamel on high. His professional trick: slicing a gap in a single slice of bread for an egg yolk and broiling the sandwich after grilling.

Watch the video to make a crispy, melty, eggy grilled cheese and get the recipe under.


Chef Remy’s Grilled Cheese

Yields 8 sandwiches


  • 1 loaf sourdough bread
  • 1 pound butter
  • 1 quart milk
  • 5 ounces Parmesan cheese
  • 1 pound emmantal cheese or comte, sliced
  • 1/2 pound boiled ham or prosciutto cotto, sliced
  • 8 eggs
  • 75 grams all-purpose flour
  • Nutmeg
  • Black peppercorn
  • 2 shallots


  1. Preheat the oven to 350 F.
  2. To begin constructing the sandwiches, take every slice of bread, cowl it with a slice of cheese, a slice of ham and one other slice of cheese. Guarantee that there isn’t any further cheese overlapping from the bread or it would burn whereas the sandwich goes within the oven.
  3. Take the opposite slice of bread, and utilizing a 2-inch cookie cutter, lower a gap within the middle.
  4. Shut the sandwich and unfold room temperature butter on either side.

For the béchamel:

  1. Heat up some milk in a 2-quart saucepot. Season it with salt, white peppercorn and nutmeg.
  2. Within the meantime, soften 75 grams of butter in one other saucepot.
  3. When melted, add 75 grams of flour, whisk vigorously.
  4. Pressure the milk by way of a advantageous mesh colander and slowly add it to the butter and milk combination, ensuring the milk is absolutely absorbed earlier than including extra, whisking on a regular basis.
  5. Convey the entire combination to a boil. Add the grated parmesan and a few emmantal, whisk till the cheese melts. Reserve.

To assemble:

  1. Heat up a forged iron pan on the range, add slightly oil (or clarified butter) and gently crisp every sandwich, poked facet down first. When golden, flip the sandwich and put the pan within the oven lengthy sufficient for the cheese inside to soften.
  2. Take the pan out of the oven. Flip the oven to broil.
  3. Crack an egg. Separate the yolk and the white. With an offset spatula or a spoon, unfold the bechamel on the sandwich on the punched facet, ensuring to not cowl the opening.
  4. Put the yolk within the gap. Put the sandwich beneath the broiler till the bechamel is effervescent up.

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