8.8oz (250 gr)black forest type ham(or the ham you prefer)
Salt and ground black pepper,to taste
Instructions
For the bechamel cheese sauce:
In a small pot on the stove over low heat put 2 tablespoons of butter and let it melt. Add in the flour and mix using a kitchen whisk until you get a smooth mixture. Let it boil for 1 minute mixing non-stop.
Slowly pour the milk in while still mixing and bring the heat to medium. Continue wixing and lower the heat again when the mixture starts boiling. Keep on mixing for 5 minutes until the mixture becomes thicker.
Remove the pot from the stove and add in the shredded cheese, 1 tsp mustard, salt and pepper. Mix and pour in a small bowl, then cover it with kitchen plastic wrap, making sure it touches the sauce's surface and let it cool down.
To assemble:
Preheat the oven to 392º F (200º C). Place the bread on a baking sheet and bake for 5 minutes each side.
In a big pan over medium heat, melt the rest (2 tablespoons) of butter. Cook the eggs with some salt and pepper on top for 2 minutes, the whites must be cooked and the yolks have to be a little runny still.
Spread some mustard on 4 of the bread slices on one of their sides. Put the ham slices on top and 1 tablespoon of the cheesesauce. Cover each one with the other bread slices. Place the sandwiches on the baking sheet and pour the left bechamel cheese sauce and 1 tablespoon of shredded cheese on top.
Bake the sandwiches to 392º F (200º C) for 2 minutes or until the cheese melts and then take out of the oven. Place a fried egg on top of each sandwich and serve.