Hot Brown Sandwich

Courtesy of Stefan Richter

Ingredients:

8 SLICES JEWISH RYE

1/2 LBS BUTTER

250 g HEAVY CREAM

1 OZ WHITE WINE

25 G FLOUR SALT, PEPPER, NUTMEG

1/4 LBS MAYONAISE

8 SLICES SWISS CHEESE

8 SLICES PROSCIUTTO

1/4 LBS SMOKED DUCK BREAST

1/4 LBS GROUND PARMESAN

1/4 LBS BLUE CHEESE CRUMBLE

1/4LBS TALLEGIO

2 PICKLES SLICED

1/4 LBS BABY ARUGULA

1 LEMON

1/4 BUNCHES THYME

1 OZ WHITE WINE VINEGAR

1/8 QUART VEGI OIL

1 EGGS

AIOLI

1 EGGS

1/4Q VEGIOIL

1 TBS MUSTARD SALT, PEPPER

1/2 TBS THYME

Directions:

MELT 1/4 LBS BUTTER IN POT AD 25 G FLOUR, MAKE LIGHT ROUX, AD HOT CREAM AND WINE. SIMMER UNTIL THICKEN. SALT, PEPPER AND NUTMEG FOR TASTE. AD ALL PARMESAN, TALLEGIO AND BLUE CHEESE. SEAR BREAD IN PAN WITH BUTTERUNTIL GOLDEN BROWN, SPREAD WITH AIOLI, PROSCIUTTO, DUCK, PICKLES AND SWISS CHEESE TOP WITH CHEESE SAUCE AND BROIL UNTIL GOLDEN BROWN. SERVE WITH ARUGULA SALAD.

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