Classic French Bistro Sandwich (Printable)

Crispy French sandwich with ham, cheese, béchamel, and sunny-side-up egg

# What you'll need:

→ For the Sandwich

01 - 4 slices good-quality white sandwich bread
02 - 2 teaspoons unsalted butter, softened
03 - 4 slices cooked ham (about 3 ounces)
04 - 4 slices Gruyère or Emmental cheese (about 3 ounces)

→ For the Béchamel Sauce

05 - 1 tablespoon unsalted butter
06 - 1 tablespoon all-purpose flour
07 - 3/4 cup whole milk
08 - Pinch of ground nutmeg
09 - Salt and black pepper, to taste
10 - 0.5 ounce grated Gruyère cheese (optional, for sauce)

→ For Topping

11 - 2 large eggs
12 - 1 teaspoon unsalted butter

# Directions:

01 - Preheat your oven to 400°F.
02 - In a small saucepan, melt 1 tablespoon butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Simmer for 2–3 minutes, stirring constantly, until thickened. Season with salt, pepper, and nutmeg. Stir in grated Gruyère if using. Remove from heat.
03 - Lightly butter one side of each bread slice. Place two slices, buttered side down, on a parchment-lined baking sheet. Layer each with 2 slices of ham and 2 slices of cheese.
04 - Spread 1–2 tablespoons of béchamel sauce over the ham and cheese layers. Cover each with another slice of bread, buttered side up.
05 - Spoon remaining béchamel over the top of each sandwich and sprinkle with extra grated cheese if desired.
06 - Bake in the oven for 10–12 minutes, until golden and bubbling. Broil for 1–2 minutes for extra color if desired.
07 - Meanwhile, melt 1 teaspoon butter in a non-stick skillet over medium heat. Crack in the eggs and fry until whites are just set but yolks remain runny.
08 - Remove sandwiches from oven, plate them, and top each with a fried egg. Serve immediately.

# Expert Suggestions:

01 -
  • The béchamel sauce transforms an ordinary ham and cheese sandwich into something restaurant worthy
  • It comes together in under 40 minutes but tastes like you spent all afternoon cooking
02 -
  • Warm your milk before whisking it into the flour mixture or you will end up with lumpy sauce every single time
  • The béchamel can be made ahead and stored in the refrigerator for up to 2 days if you want to prep ahead
03 -
  • Use freshly grated cheese instead of pre shredded for better melting and smoother texture
  • Let the sandwiches rest for 2 minutes after baking so the cheese sets slightly before adding the eggs

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