How to Make a Delicious Cheesy Mornay Sauce Quick and Easy

Gruyère cheese

🥗Healthier: low-fat cheese

💰Cheaper: Emmental cheese

Emmental is often less expensive and still melts well.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

ham

🥗Healthier: turkey ham

💰Cheaper: bologna

Turkey ham is lower in fat, while bologna is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is a lower-calorie alternative, while soy milk is often more affordable.

Grate 1.5 cups of Parmesan cheese and place it in a bowl.

Grate 1.5 cups of Swiss cheese and place it in a bowl.

Set the burner to low and add 1.5 tablespoons of butter to a skillet.

Melt the butter on low heat, being careful not to burn it.

Add 1.5 tablespoons of all-purpose flour to the melted butter and mix until clumpy.

Gradually add 1 cup of warm milk to the mixture and whisk until combined.

Add half of the grated Parmesan cheese to the mixture and stir.

Add some grated Swiss cheese and a little cheddar cheese to the mixture and stir until melted.

Season with salt and black pepper to taste and mix well.

Remove the sauce from heat and let it cool slightly before refrigerating it covered with plastic wrap.

Beat an egg yolk and mix it into the cooled sauce quickly to avoid scrambling the egg.

Take a slice of lightly toasted sourdough bread and spread a light coating of the mouret sauce on it.

Add some grated Parmesan cheese, Swiss cheese, and cheddar cheese on top of the sauce.

Layer slices of smoked ham on top of the cheese.

Spread more mouret sauce on top of the ham and add more grated cheeses.

Place another slice of sourdough bread on top and press down gently.

Spread the remaining mouret sauce generously on top of the sandwich.

Top with the remaining grated Parmesan cheese, Swiss cheese, and cheddar cheese.

Place the sandwich in a preheated 400°F oven for 15-20 minutes or until golden brown and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens