- Milk ½ cup
- Butter, 1oz
- All-purpose flour, 2 tablespoons
- 2 oz onion, chopped
- 2 large slices of bread
- 5 oz. Mild to sharp cheddar cheese
- 2 oz. Gruyere cheese or other white cheese
- 1 teaspoon Ground mustard
- Pinch of nutmeg
- Salt and pepper to taste
- Add butter and onion to a medium-sized saucepan. Sweat the onion for about 5 minutes or until the onion is soft and translucent.
- Add the flour, stirring vigorously until a blond paste is formed.
- Add the milk in 2 batches, continuing to stir until the sauce can coat the back of a spoon when dipped. Add your gruyere cheese, stirring slowly until the sauce is evenly thickened. Season with salt and pepper.
- Add cheddar cheese to both slices of bread. Fry the slices of bread on in butter on medium-high heat in a pan big enough to fit the slices side to side. You can cover the pan with a lid to aid the cheese melting.
- After about 3-5 minutes, carefully flip on slice onto the other, taking care to not spill the sliced cheese. Press the sandwich with a spatula to crisp the bottom. After about another 3 minutes, flip the sandwich and repeat.
- Transfer the sandwich onto a tray and top with the cheese sauce that was made earlier. You’re welcome to add additional Gruyere as you would like
- Place under a broiler. If you have a Wolf Dual Convection Oven, place on rack position 2 and set the oven to Broil. After about 2 minutes you will want to watch the sandwich as browning can occur very quickly.
- Once the cheese and browned and is gooey, pull the sandwich from the oven. Slice in half and garnish with some salad greens, microgreens, or sprouts if you have them.