Ingredients
Directions
MELT butter over medium heat in a skillet. Once bubbling, add the flour and whisk for about 30 seconds until a blonde paste forms.
ADD the milk a quarter cup at a time while simultaneously whisking. Clumping will occur. Once smooth, add more milk to minimize the clumping. Bring to a boil then reduce to a simmer and cook for 1-2 minutes until thickened. Make sure it is smooth and creamy, not stretchy.
SPRINKLE a handful of shredded Swiss cheese, a pinch of nutmeg, and salt to taste. Set aside.
SPREAD a teaspoon of Dijon mustard on one side of each slice. Top with shredded Swiss cheese and layers of oven-roasted turkey then cover it in more shredded Swiss cheese. Top with the other slice to form a sandwich.
BUTTER the top and bottom of each sandwich and toast on a non-stick skillet over medium-high heat. Then flip the sandwich to toast on the other side and place on a foil-lined baking sheet.
POUR the warm bechamel slowly over each sandwich to cover the top slice completely then place in the broiler on high heat for 3 minutes.
CRACK 4 eggs over a non-stick skillet on medium-high heat and add a pinch of salt and pepper. Once the sandwiches are bubbling and golden, top each with a sunny side up egg and dig in.
