Ingredients
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3 tablespoons unsalted butter
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6 tablespoons all-purpose flour
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1 1/4 cups whole milk
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1 tablespoon finely chopped chipotle chile in adobo
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1 teaspoon kosher salt, plus more to taste
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1 tablespoon canola oil
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1 small yellow onion, thinly sliced
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8 slices Japanese milk bread or Pullman loaf
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16 thin slices Petit Jesu or mild soppressata (about 2 1/2 ounces)
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4 1/2 ounces Comté or Gruyère cheese, grated (about 1 1/3 cups)
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8 prunes, finely chopped
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Clarified butter or ghee
Directions
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Melt unsalted butter in a medium saucepan over medium. Stir in flour, and cook, stirring constantly, 1 minute. Whisk in milk until smooth. Cook over medium, stirring constantly, until thickened to a thick gravy consistency, 2 to 3 minutes. Remove from heat, and stir in chipotle and salt. Set aside.
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Heat oil in a medium skillet over medium-high. Add onion; cook, stirring often, until browned and tender, about 14 minutes. Remove from heat.
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Assemble each sandwich in this order: 1 bread slice, 2 slices Petit Jesu, 1/3 cup grated cheese, 2 tablespoons chipotle mixture, 2 chopped prunes, salt to taste, 1 tablespoon cooked onions, 2 slices Petit Jesu, and 1 bread slice. Repeat with remaining ingredients to make 3 more sandwiches. Brush outside of bread with clarified butter.
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Working in batches if necessary, place sandwiches in a preheated electric sandwich toaster, and cook until browned and cheese is melted, about 3 minutes.
Notes
Sandwiches may be cooked in a skillet over medium until golden and cheese is melted, 2 to 3 minutes per side.
Suggested Pairing
Substantial California Rosé.