Ingredients
Method
- Grate cheese, slice spring onion & basil.
- Preheat the grillIn a small saucepan, on low-medium heat, melt down the butter.
- Add the flour and mix into a paste. Whisk continuously on a medium heat for 2-3 minutes to cook out the taste of the flour. You do not want the mix to turn brown as this will change the flavour.
- Add the milk 2 tablespoons at a time, whisking together into a silky paste before adding more milk. Repeat this until all the milk has been added. If you add the milk too quickly you will end up with a lumpy sauce.
- Bring this mixture to a boil, add salt and pepper to taste and immediately reduce the heat and cook for a further 3 minutes before setting aside for later.
- Cut your bread roll in half, add 2 tablespoons of your Béchamel (White Sauce) to the bottom half of the bread followed by your ham, salami, half of your spring onions and half of your cheese.
- Replace the top half of the roll and place into a toasted sandwich machine. This will flatten your sandwich whilst browning the bread and adding some crunch. A preheated oven (200°C) will do a similar job.
- When the sandwich is desirably toasted (+- 4 minutes) move it to a baking tray.
- Pour the remaining Béchamel, then add mozzarella, spring onions and lastly chilli flakes over the top of the sandwich.
- Place into the middle of the oven (so that it does not burn the cheese) and allow to grill for 5-10 minutes, removing when the cheese is starting to brown and bubble.
- Whilst the sandwich is grilling fry your egg sunny side up or to your taste and set aside.
- Remove from the oven, place the egg on top of the sandwich and season with salt, pepper and your choice of chimichurri or fresh basil.