• 3 tablespoons butter , divided
  • 2 tablespoons flour
  • 1 cup milk
  • 1 tablespoon Dijon mustard
  • 2 -3 dashes fresh nutmeg
  • salt & freshly ground black pepper
  • 8 slices white bread
  • 12 -16 slices deli ham
  • 8 slices swiss cheese
  • 2 eggs
  • 1 tablespoon raspberry jam
  • 2 tablespoons white vinegar
  • 1/4-1/3 cup extra virgin olive oil (EVOO)
  • 4 -5 cups mixed salad greens
  • 1 Place a medium-size pot over medium heat and melt 2 tablespoons butter. Sprinkle the flour over the melted butter and cook for about 1 minute. Slowly whisk the milk and mustard into the butter-flour mixture. Season it with some fresh nutmeg, salt and freshly ground black pepper, and cook for about until it thickens up.
  • 2 Place four slices of bread on the counter. Spread some of the sauce onto each slice of bread, then lay down some ham, a couple slices of cheese, another smear of sauce and top each sandwich with the remaining bread slices.
  • 3 Place a large skillet over medium-high heat and melt the remaining tablespoon of butter. In a high-sided dish, whisk up the eggs. Dip the sandwiches in the egg and transfer them to the hot pan. Cook until golden brown, 3-4 minutes per side.
  • 4 While the sandwiches are cooking, whisk the raspberry jam, white vinegar, EVOO, some salt and freshly ground black pepper in a large salad bowl. Toss the salad greens in the dressing and serve them up alongside the best ham and cheese you've ever had!