Give tea time an upgrade with Chef Michael Slavin’s buttery sandwiches covered in a California cheese sauce, and stuffed with country ham and California blue and cheddar cheeses.
To prepare the cheese sauce, melt butter in a saucepan over medium heat until foaming. Add shallots and garlic; cook stirring frequently until translucent. Add flour; cook stirring constantly until lightly browned, about 4 minutes. Gradually whisk in milk and add bay leaves. Bring mixture to a boil and simmer, whisking frequently, about 10 minutes. Wisk in dry jack cheese and discard bay leaves. Season to taste with salt, pepper and nutmeg. Allow gravy to cool then refrigerate overnight in an airtight container. Rewarm gently before serving, adding a little water or milk to loosen as necessary.
To assemble each sandwich, toast two slices of bread. Spread each with butter. Drizzle one tablespoon demiglace over each piece of toast. Top each with 1 ounce of ham. Top 1 toast with a ½ ounce wedge of smoked white cheddar cheese and the other with a ½ ounce crumbled blue cheese. Spoon one tablespoon cheese sauce over each toast and garnish as desired with chervil sprigs, tomato slices, olive oil and flaky sea salt.
Recipe developed by Michael Slavin, Houlihans, for the California Milk Advisory Board
