3 tbsp. butter (plus 2 tbsp. reserved)
3 tbsp. flour
1 cup whole milk
1/2 cup gruyere cheese, shredded
1/4 cup parmesan cheese, shredded
1/8 tsp. ground nutmeg
salt and pepper to taste
4 slices crusty Italian loaf, thick sliced
2 tbsp. Artichoke and Olive Tapenade
1/4 lb. prosciutto, sliced
3/4 cup baby arugula
1/4 cup roasted red peppers, sliced
4 slices provolone or 1/4 cup shredded sharp provolone
2 eggs, cooked sunny side up
2 tsp. fresh chives, chopped
Heat butter in a large skillet over medium heat. Whisk in flour, creating a roux. Pour in milk, whisk, bring to a simmer and let thicken slightly. Sprinkle in gruyere, parmesan and nutmeg, remove from the heat and whisk until thick and creamy. Season to taste with salt and pepper.
Preheat broiler.
Spread tapenade on bread slices and evenly distribute prosciutto, arugula, red peppers and provolone, forming sandwiches.
In a large oven-proof skillet over medium high heat, melt reserved butter and toast sandwiches for about 2-3 minutes. Remove from heat and top sandwiches with cheese sauce. Broil for 4-5 minutes or until the sandwich tops are bubbly and golden brown.
To serve, top hot sandwiches with sunny side up eggs and garnish with chopped chives.