Smoky Gruyere Grilled Cheese with Fried Eggs & Butter Lettuce Salad

Smoky Gruyere Grilled Cheese

with Fried Eggs & Butter Lettuce Salad

Group Created with Sketch. 25 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 690 Cals/serving

Traditional grilled cheese gets an elegant French makeover with this recipe, which uses nutty Gruyere cheese and a layer of rich béchamel sauce infused with smoked paprika. For the ultimate garnish, we’re topping each sandwich with a silky fried egg. The combination of melty cheese and crunchy sourdough bread makes for an exquisitely layered bite, while a side salad of butter lettuce and lemony vinaigrette adds refreshing brightness.

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Smoky Gruyere Grilled Cheese with Fried Eggs & Butter Lettuce Salad
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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Trim off and discard the root end of the lettuce; separate the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut the chives into ½-inch pieces. Cut off and discard the rind of the cheese; thinly slice the cheese. Peel and mince the shallot; place in a small bowl with the juice of all 4 lemon wedges.

Make the béchamel sauce:
2 Make the béchamel sauce:

In a small pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the spice blend. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Slowly whisk in the lemon zest and milk; season with salt and pepper. Cook, whisking frequently, 3 to 5 minutes, or until thickened. Remove from heat.

Assemble the sandwiches:
3 Assemble the sandwiches:

Place the bread slices on a clean, dry work surface. Spread each slice with a layer of the béchamel sauce (you may have extra béchamel sauce). Divide the cheese between 2 of the bread slices; season with salt and pepper. Top with the remaining bread slices.

Cook the sandwiches:
4 Cook the sandwiches:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sandwiches and cook 3 to 4 minutes per side, or until golden brown and the cheese has melted. Divide between 2 plates and set aside in a warm place. Wipe out the pan.

Fry the eggs:
5 Fry the eggs:

In the pan used to cook the sandwiches, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan; season with salt and pepper. Cook 2 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Remove from heat.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

While the eggs fry, to make the dressing, season the shallot-lemon juice mixture with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. In a large bowl, combine the lettuce and enough of the dressing to coat the greens (you may have extra dressing); toss to mix. Season with salt and pepper to taste. Divide the salad between the plates of cooked sandwiches. Top each sandwich with a fried egg. Garnish with the chives. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Trim off and discard the root end of the lettuce; separate the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut the chives into ½-inch pieces. Cut off and discard the rind of the cheese; thinly slice the cheese. Peel and mince the shallot; place in a small bowl with the juice of all 4 lemon wedges.

2 Make the béchamel sauce:

In a small pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the spice blend. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Slowly whisk in the lemon zest and milk; season with salt and pepper. Cook, whisking frequently, 3 to 5 minutes, or until thickened. Remove from heat.

Assemble the sandwiches:
3 Assemble the sandwiches:

Place the bread slices on a clean, dry work surface. Spread each slice with a layer of the béchamel sauce (you may have extra béchamel sauce). Divide the cheese between 2 of the bread slices; season with salt and pepper. Top with the remaining bread slices.

4 Cook the sandwiches:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sandwiches and cook 3 to 4 minutes per side, or until golden brown and the cheese has melted. Divide between 2 plates and set aside in a warm place. Wipe out the pan.

Cook the sandwiches:
Fry the eggs:
5 Fry the eggs:

In the pan used to cook the sandwiches, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan; season with salt and pepper. Cook 2 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Remove from heat.

6 Make the salad & plate your dish:

While the eggs fry, to make the dressing, season the shallot-lemon juice mixture with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. In a large bowl, combine the lettuce and enough of the dressing to coat the greens (you may have extra dressing); toss to mix. Season with salt and pepper to taste. Divide the salad between the plates of cooked sandwiches. Top each sandwich with a fried egg. Garnish with the chives. Enjoy!