Recipe courtesy of Chef/Co-owner Jason W. Knutson, 5 O’Clock Club, Pewaukee, WI.

Mornay sauce
Melt butter in a heavy saucepan over low heat. Whisk in flour and cook for 2 minutes, stirring constantly (do not allow the mixture to brown).

Remove saucepan from heat, add hot milk, and whisk vigorously until smooth.

Whisk in nutmeg, cloves, salt, and pepper, add bay leaf, and return saucepan to stove. Simmer sauce for 10 minutes.

Remove bay leaf, and stir in Grand Cru Gruyere. Whisk sauce until cheese is fully melted.

Panini
Prepare Mornay sauce.

Layer ham on four slices of bread; top with Grand Cru Gruyere and remaining bread slices.

Spread butter on the outside of each sandwich and grill on a Panini press or griddle until bread is lightly browned and cheese is fully melted.

While the sandwiches are cooking, heat remaining butter in a skillet and fry eggs until “over medium.”

Preheat broiler.

Top each sandwich with a fried egg and 1/3 cup Mornay sauce.

Broil sandwich for 2 - 3 minutes and serve immediately.