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Smoky Gruyere Grilled Cheese
with Fried Eggs & Butter Lettuce Salad
25 MIN
2 Servings
From the Test Kitchen
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.
Get Cooking-
NutritionPER SERVING
-
Calories690 Cals (est.)
fresh
ingredients
Title
-
2 Farm Eggs
-
4 slices Sourdough Bread
-
¾ cup Milk
-
1 head Butter Lettuce
-
1 Lemon
- 1 bunch Chives
- 4 oz Gruyere Cheese
- 1 Shallot
-
2½ Tbsps Grilled Cheese Spice Blend (All-Purpose Flour & Smoked Paprika)
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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