Ingredients

The following ingredients have 2 Servings
  • 4 slices country-style bread, each 1/2 inch thick
  • 1 Tbs. unsalted butter, melted, plus 1/2 tsp.<br>  butter
  • 1/4 cup <a href="http://www.williams-sonoma.com/recipe/bechamel-sauce.html"><b><u>béchamel sauce</u></b></a>
  • 1 cup grated Gruyère cheese
  • 4 thin slices ham
  • 2 eggs
  • Salt and freshly ground pepper, to taste
  • Chopped fresh flat-leaf parsley for garnish

Instruction

  • Preheat a panini press according to the manufacturer's instructions. <Br><Br>For each sandwich, brush one side of 2 bread slices with melted butter. Lay the slices, buttered side down, on a clean work surface. Spread the top of each slice with 1 Tbs. of the béchamel sauce. Top 1 slice with 1/4 cup cheese, 2 slices ham, 1/4 cup cheese and the other bread slice, buttered side up. Repeat with the remaining ingredients. <Br><Br>Place the sandwiches on the preheated panini press, close the lid and cook according to the manufacturer's instructions until crisp, golden and heated through, 3 to 5 minutes. Transfer the sandwiches to a warmed plate. <Br><Br>In a nonstick fry pan over medium-low heat, melt the 1/2 tsp. butter. Break the eggs into the pan and fry until the whites are set, 3 to 4 minutes for sunny-side-up eggs. Season with salt and pepper. Place 1 egg on top of each sandwich and garnish with parsley. Serve immediately. Serves 2.