The Only Bikini We Care About Is The Bikini Sandwich

• 3 cups whole milk
• 4 1/2 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 3/4 cup coarsely grated 6-month-aged Manchego cheese
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon espelette pepper
• 4 slices white bread
• 1/4 cup truffle aioli
• 4 slices white American cheese
• 1/4 cup jamon iberico
• 2 fried eggs (sunny side)
• 2 tablespoons butter, melted

1. In small sauce pan, heat milk, salt, black pepper, and espelette on low heat. In separate sauce pan, heat butter on medium-low heat.
2. Sprinkle the flour over the hot butter and stir for 4 to 5 minutes. Stir often with spatula to cook out the raw flour taste.
3. One ladle at a time, add the warm milk to the flour and butter mixture, whisking simultaneously.
4. After milk is added, sprinkle the cheese into warm sauce while whisking. Strain and keep warm.
5. On each slice of white bread, smear a few tablespoons of truffle aioli and build the sandwich up from the bottom. Place a slice of cheese on each slice of bread. Next, add jamon iberico to one slice of bread and place the other piece of cheese and bread on top to complete the sandwich.
6. Place nonstick saute pan on medium heat and add 2 tablespoons butter. Place bikini in pan and press lightly for 30 seconds, release, and sear for 2 minutes. Brush remaining melted butter on the top of the bikini and flip. Continue to sear until the bikini is sufficiently hot and cheese in melted.
7. Place bikini on plate and cover with 1/4 cup warm manchego mornay and top with sunny side up egg. Lightly salt egg yolk and serve.

milk, unsalted butter, allpurpose, manchego cheese, salt, black pepper, espelette pepper, white bread, ubc, cheese, ubc, eggs, butter

Taken from www.myrecipes.com/recipe/the-only-bikini-we-care-about-is-the-bikini-sandwich (may not work)