4 slices Challah, Brioche or other good quality bread
8 slices Good quality thin sliced ham
2 cups Fresh Kale
8 oz Havarti or other flavorful melting cheese like fontina
1 heirloom or best quality tomato
2 large Eggs
1/2 stick Butter
2 tablespoons flour
1 cup milk
1 tablespoon Olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon Fresh ground pepper
PREP: Slice bread, grate or slice cheese and saute chopped kale in a little olive oil with salt and pepper to taste.
BECHAMEL SAUCE: Melt 2 tbsp butter in small sauce pan and add flour, stirring with a whisk for a minute or two. Add milk while whisking, bring just to a boil to thicken. Add more milk as desired if sauce becomes too thick. Add salt and pepper to taste.
ASSEMBLE: Pre-heat oven to broil. Pre-heat cast iron or heavy bottom saute pan over medium heat. Layer 2 pieces of bread with some of the bechamel sauce, sauteed kale, ham and 1/2 of the havarti. Top with 2nd piece of bread. Melt remaining butter in skillet and grill sandwiches on both sides until cheese is melted and bread is golden brown.
BROIL: Top each sandwich with the rest of the bechamel, 2 thick slices of tomato and remainder of cheese. Place cast iron skillet in oven and broil until cheese is melted and bubbling. Remove from oven.
SERVE: Carefully place each deliciously melted stack on a serving plate. Top each with a perfectly cooked egg over easy and garnish with fresh herbs.