I’ve finally perfected an incredible breakfast sandwich.
The star is a silky cheese sauce.
Surprisingly, this sandwich is better without bacon. I tried it with bacon and it was just too heavy and savory. The combination of sweet fig jam and nutty gruyere creates the perfect balance, and adding bacon tipped it too far toward savory for my taste. I prefer to let the jam and cheese play the lead roles, with the egg and greens providing contrast.
I don’t usually eat greens at breakfast, but peppery baby arugula is a game changer. A few tender leaves add a fresh, peppery bite that brightens the sandwich without overwhelming it. Use only a small handful for a pleasant contrast in texture and flavor.
Choose a robust, seedy whole-grain bread for the best results. The nutty, chewy texture lifts the sandwich and stands up to the creamy cheese sauce and jam.
The essential element is the gruyere cheese sauce. It’s simple to make: a quick roux of butter and flour, whisked with half-and-half until thick, then folded into freshly grated gruyere until smooth. A touch of nutmeg lifts the flavor. Spread the warm sauce on one side of the toasted bread and the fig jam on the other. The sweet jam with the savory, nutty cheese is a heavenly pairing—especially when the egg yolk adds richness and the arugula provides crunch.
If you want to go extra, reserve some cheese sauce for dipping. A soft, runny egg yolk combined with warm cheese sauce is decadence worth indulging in.
While this is a breakfast sandwich, it’s equally excellent for lunch or dinner. Breakfast for dinner is always comforting, and a well-made sandwich like this feels indulgent any time of day. Pair it with a simple salad or enjoy it by itself—either way it’s deeply satisfying.
Gruyere, Fig Jam and Arugula Breakfast Sandwiches
2 appropriately, 1 obnoxiously
20 mins
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Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 1/3 cup half and half
- 4 ounces gruyere cheese, freshly grated
- 1 pinch nutmeg
- 1 cup fresh arugula
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 slices whole grain bread, toasted
- 2 large eggs, cooked as desired
- 1/3 cup fig jam
Instructions
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Make the gruyere cheese sauce first: melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for about a minute until fragrant and slightly golden. Slowly whisk in the half and half and cook until the mixture begins to thicken. Reduce heat to low, stir in the grated gruyere until melted and smooth, then add a pinch of nutmeg. Keep the sauce warm on very low heat, stirring occasionally.
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Toss the arugula with olive oil, salt and pepper. Toast the bread and cook the eggs to your preference. For extra crisp bread, butter the slices and toast them briefly in a skillet like a grilled cheese. Spread fig jam on one slice and the warm gruyere sauce on the other. Drizzle a little extra cheese sauce over the jam if you like. Add the arugula and top with the egg, then assemble and serve immediately.
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Those yolks though!