A combination of chipotle-spiked béchamel and mild Comté cheese melt together to create the rich, creamy center in this pressed “toastie” sandwich.
Ingreadient
- 3 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- 1 tablespoon finely chopped chipotle chile in adobo
- 1 teaspoon kosher salt, plus more to taste
- 1 tablespoon canola oil
- 1 small yellow onion, thinly sliced
- 8 slices Japanese milk bread or Pullman loaf
- 16 thin slices Petit Jesu or mild soppressata (about 2 1/2 ounces)
- 4 1/2 ounces Comté or Gruyère cheese, grated (about 1 1/3 cups)
- 8 prunes, finely chopped
- Clarified butter or ghee
Direction
- Melt unsalted butter in a medium saucepan over medium. Stir in flour, and cook, stirring constantly, 1 minute. Whisk in milk until smooth. Cook over medium, stirring constantly, until thickened to a thick gravy consistency, 2 to 3 minutes. Remove from heat, and stir in chipotle and salt. Set aside.
- Heat oil in a medium skillet over medium-high. Add onion; cook, stirring often, until browned and tender, about 14 minutes. Remove from heat.
- Assemble each sandwich in this order: 1 bread slice, 2 slices Petit Jesu, 1/3 cup grated cheese, 2 tablespoons chipotle mixture, 2 chopped prunes, salt to taste, 1 tablespoon cooked onions, 2 slices Petit Jesu, and 1 bread slice. Repeat with remaining ingredients to make 3 more sandwiches. Brush outside of bread with clarified butter.
- Working in batches if necessary, place sandwiches in a preheated electric sandwich toaster, and cook until browned and cheese is melted, about 3 minutes.
