Bistro Du Midi Executive Chef Robert Sisca joins Host Rachel Holt in the Clarke Sub-Zero and Wolf Showroom and Test Kitchen to cook up a classic French sandwich, demonstrating how to elevate a simple recipe and demystifying the art of traditional French cooking.
4oz gruyere cheese grated
1 pint of milk
Melt butter and fold in flour.
Lightly cook flour and add the milk.
Whisk until smooth and simmer for 10 minutes.
Add cheese, season accordingly and let cool
Sandwich (makes 2)
4ea sour dough bread sliced
4oz smoked ham
4oz gruyere cheese
4 each eggs
8oz sauce mornay
2oz sliced chives
Mixed Greens for Salad
2oz sherry vinaigrette
Lay bread out and layer with mornay, ham and cheese.
Melt Butter in pan, toast bread and finish in oven.
In Teflon pan, add butter and fry eggs.
Season with salt, pepper and finish with chives.
Cut sandwich in half, top with fried eggs and mixed greens for garnish
Wine Pairing: Rock Angel