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From: Chef/co-owner Jason W. Knutson, 5 O'Clock Club, Pewaukee, WI. Yield: 4 sandwiches.
8 thick slices of rustic bread
8 ounces baked ham, thinly sliced
4 oz. Grand Cru Gruyere, thinly sliced
3 Tbsp. unsalted butter, divided
4 eggs
1 cup Mornay sauce, warmed (recipe follows)
Mornay Sauce (yields approximately 2 cups):
2 Tbsp. butter
2 Tbsp. all-purpose flour
11/2...