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["Preheat oven to 400*F.", "For the bechamel sauce: Melt 2 tablespoons of butter over medium low heat in a small saucepan and whisk in the flour, cooking for 1-2 minutes.", "Whisk the milk into the butter/flour mixture and bring to a bubble, then turn heat to low.", "Season the mixture by adding the salt, pepper, nutmeg, and Dijon mustard.", "Remove from heat when sauce coats the back of a spoon.", "Add 1/2 cup grated Gruyere and the Parmesan, stirring until incorporated, and set aside.", "To prepare the polenta: Cut into 1/2 inch slices and pan fry on both sides in 1 tablespoon of olive oil over medium-high heat until crispy & golden brown.", "Place pan-fried polenta slices onto a lightly oiled baking sheet.", "To assemble the ""sandwiches"": Top half of the polenta slices with a dollup of bechamel sauce, 2 slices of bacon each (folded or torn to fit), and sprinkle with half the remaining Gruyere.", "Top each with another piece of pan-fried polenta.", "Sprinkle with the remaining Gruyere and bake the ""sandwiches"" for 5 minutes.", "Remove from the oven.", "Using a spatula, top each open-faced sandwich with a fried egg, sunny-side up.", "Slather the tops with the cheese sauce and garnish with chopped herbs if desired.", "Serve hot."]
