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 Gruyère, 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 1½ cups hot milk dash of ground nutmeg dash ground cloves to taste, salt and freshly ground white pepper 1 bay leaf 4 ...

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