Serves 4


  • ½ cup finely diced sour gherkins (about 2 medium gherkins)
  • ½ cup chopped parsley
  • 2 Tbsp. Dijon mustard
  • 2 tsp. olive oil
  • Pinch of kosher salt
  • 4 Tbsp. unsalted butter, softened, divided
  • 8 slices white sandwich bread
  • ¼ pound Gruyère, cut into thin slices
  • 6 ounces thinly sliced ham
  • ½ cup heavy cream
  • ½ cup grated Parmesan
  • 4 large eggs

    Active time: 25 minutes
    Total time: 35 minutes

    Make relish: In a small bowl, combine gherkins, parsley, mustard, olive oil, and salt.

    Spread 1/2 Tbsp. butter on 1 side of each bread slice. Place 4 bread slices on a work surface, butter side down. Spread 1 Tbsp. relish on each. Over relish, place 4 cheese slices, then 3 ham slices followed by 4 more cheese slices. Spread remaining relish over cheese, then top with unbuttered side of remaining bread slices.

    Heat a large nonstick skillet over medium heat. Place sandwiches in skillet and cook over medium-low heat, pressing a few times with spatula, about 5 minutes.

    Meanwhile, preheat broiler. Turn sandwiches over and cook another 4 minutes to brown bread and melt cheese. Transfer sandwiches to a rimmed baking sheet. Spread top of each with 2 Tbsp. cream and 2 Tbsp. Parmesan. Broil about 6 inches from heat source until browned and crisp, about 1½ minutes.

    Return skillet to medium-low heat and add eggs. Cook until whites are set but yolks are still runny, about 4 minutes. Cut sandwiches in half, place a fried egg on top of each, and serve.

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