I have an extensive collection of Rachael Ray cookbooks. I'm not entirely sure how this happened, but I suspect it has something to do with a Christmas gift I received back in 2006. I had an aunt that bought the most awesome gifts (her taste in clothes for me skewed old, but that's what store credit is for!) and she bought a Rachael Ray book for me for that Christmas.
Unfortunately, she died on Christmas Eve of that year, so it wasn't until a few months later when I was given the Christmas gifts she'd purchased for me beforehand. This book was one of them.
I wasn't going for macabre in this post, but the point is, I have a ton of Rachael Ray cookbooks for no real reason except that I received a gift from beyond the grave that inspired them, and from that, I bought Rachael Ray 2, 4, 6, 8: Great Meals for Couples or Crowds.
I picked this book for the week I did because Dennis was out of town. I figured that the meals for 2 could easily be converted to meals for 1, or I could use the leftovers for lunch the next day.
This first recipe I halved for myself, but I'm putting the amounts you'd use if you were making two.
It looks like a complicated recipe, but it's really not. Just make sure you read through the directions before starting so you know what's going where when. In my case, I thought this made 2 whole sandwiches and the egg and sauce went on top -- as it turns out, it's supposed to be an open-faced sandwich. Oh well. More carbs for me!
Serves 2 (I made 1)
4 Tbsp. butter
1 heaping Tbsp. all-purpose flour
1 cup milk
1/4 tsp. nutmeg
2 tsp. Dijon mustard
2 slices sandwich bread
6 slices deli ham
6 slices deli Swiss cheese
Salt and pepper
Green onion, chopped (optional)
In a small pot over medium low heat, melt 2 Tbsp. butter. Add flour and whisk for about a minute. Add the milk and stir. When the mixture bubbles, turn the heat down to low. Add in nutmeg and Dijon. Salt and pepper to taste and combine together. Once the sauce is thick enough to coat the back of a spoon, remove from heat.
Get two medium skillets and melt 1 Tbsp. butter in each over medium-low heat. In the first skillet, once the butter melts, add the eggs, trying to keep the whites of each egg separate from each other. Begin building your sandwich by spreading butter on one side and the sauce you made on the other. Place the bread butter side down on the second skillet and layer the meat and cheese on top of each other.
Once the eggs are cooked to your liking, remove from the pan and place one on top of each sandwich, still in their own pan. Cover the pan with foil and turn off heat, allowing the sandwiches to sit for 5 minutes to set cheese, sauce, and eggs.
Place each sandwich on a plate and spoon more sauce over the top of each. I put green onions on mine, and that was a nice addition, but you don't have to.