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1
Combine the sun-dried tomatoes, basil, parmesan, peppercorns, bay leaves, and milk in a heavy-bottomed saucepan. Place the pot over medium-high heat and bring to a boil. Remove the pot from the heat and place a lid on the pot. Set aside to infuse for at least 15 minutes and up to 2 hours.
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2
After infusing, pour the mixture through a fine mesh strainer and reserve the milk, discarding the solids.
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3
Warm the Basil Parmesan milk and set aside.
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4
In a separate pot, melt the butter over medium heat. When the butter foams, add the flour and cook, stirring often until it forms a thick paste the color of toasted almonds. Gradually whisk the warmed milk into the pot and bring to a simmer, stirring constantly. Reduce the heat and cook until thickened, about 2 to 3 minutes. Season the finished bechamel to taste with salt and pepper.
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5
Transfer 1/2 cup of the thickened milk to a bowl and stir to cool slightly. Add the grated cheeses to the bowl and mix well. Reserve the remaining bechamel.
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6
Lay out the slices of bread and spread the cheese mixture on one side of each piece of bread.
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7
On top of the cheese mixture on 4 of the slices of bread, stack the remaining in the following order: tomato, prosciutto, salami, capocolla, pepperoncino. Then, top each with a piece of bread spread with cheese.
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8
Generously butter the outside of each sandwich and brown in a cast iron or non-stick saute pan. Cook the sandwiches over medium heat until well browned on both sides, then transfer to a rack set over a baking pan.
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9
Spread enough of the bechamel to completely cover the top face of each of the sandwiches-you may not use all of the bechamel. Sprinkle each sandwich with grated parmesan cheese and place the pan underneath a preheated broiler until golden. Cool slightly before serving.
