8 slices brioche bread
8 slices Shepherd’s Hope cheese
12 slices prosciutto
4 Tbsp butter, room temperature
2 cups Mornay sauce, heated
Finely sliced chives, for garnish

Preheat oven to 350 degrees. Heat 2 large skillets over medium low heat. Spread butter evenly over brioche slices. Place four slices of bread buttered side down on a clean work surface. Place one slice of cheese on each slice of bread, followed by three slices each of prosciutto. Top each sandwich with the remaining cheese, and finish with the last four pieces of bread, buttered side up. Using a large spatula, transfer the sandwiches to the preheated skillets. Fry until golden brown, 3-4 minutes, then flip the sandwiches over. Transfer the skillets to the oven for 5-6 minutes, or until the bottoms are golden and the cheese is melted.

For Mornay sauce:

4 Tbsp butter
1/2 yellow onion, diced
4 Tbsp flour
1 1/2 cups whole milk
1 1/2 cups heavy cream
2 bay leaves
1/4 tsp black peppercorns
2 Tbsp Dijon mustard
1 cup Shepherd’s Way Friesago cheese
grated nutmeg, to taste
salt and white pepper, to taste

Melt butter in saucepot over medium heat. Add onions and saute until translucent. Whisk in the flour and cook for 3-4 minutes, stirrin goccasionally. Turn the heat up to high and whisk in 1/3 of the milk and cream. When the sauce comes to a boil, add another third and repeat until all the milk is incorporated. Add the bay leaves, peppercorns and mustard. Reduce heat to low and simmer for 30-45 minutes. Strain the sauce through a fine mesh sieve and add the cheese, whisking until melted. Add the salt, pepper and nutmeg.

To serve:

Cut each sandwich on the diagonal and put on plates. Ladle 1/2 cup of the hot Mornay sauce on each sandwich. Garnish with chives.

Yields: 4 servings

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