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1
In small saucepan, melt 3 tablespoons butter over medium-high heat.
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2
Add flour and whisk continuously until bubbly and light brown, 4 to 5 minutes.
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3
Add milk, whisking continuously, and bring to a boil.
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4
Reduce heat to low and let simmer until thickened, whisking regularly, 5 minutes more.
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5
Add half the Grueyere, whisking until smooth.
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6
Whisk in a pinch of nutmeg and season with salt and pepper.
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7
Let cool slightly.
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8
Heat broiler.
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9
Arrange slices of bread on a baking sheet.
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10
Spread 1/2 tbsp.
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11
Dijon on each slice and layer with ham and tomato.
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12
Cover with about 2 tbsp.
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13
cheese sauce and about 3 tbsp.
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14
shredded cheese.
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15
Toast under broiler for 1 1/2 to 2 minutes (watch carefully so it doesnt burn!)
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16
until cheese is bubbly and golden and bread is toasted.
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17
In a large nonstick skillet, heat remaining 2 tbsp.
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18
butter over medium-high heat.
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19
Add eggs and reduce heat to medium.
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20
Cook eggs, basting regularly with butter, until whites are set and yolks are still slightly runny, about 4 minutes.
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21
Season with salt and pepper.
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22
Top each sandwich with an egg.
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23
In large bowl, whisk together remaining 1 tsp.
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24
Dijon, red wine vinegar, and olive oil.
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25
Season with salt and pepper.
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26
Add greens and dill, tossing gently to combine.
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27
Serve with sandwiches.
