1 Stick Unsalted Butter
3 Tbsp. Flour
2 C. Milk
10 oz. Thinly Sliced Smoked Salmon, Coarsely Chopped
1 ½ C. Shredded Gruyere, about 6 oz.
1 C. Chives, minced
½ tsp. Nutmeg
Salt and Pepper, To Taste
40 Slices of Cocktail Rye Bread
40 Slices of Pumpernickel Bread
6 Large Eggs
Directions1. In a medium saucepan, melt 3 Tbsp. of the butter. Stir in the flour until completely blended, then cook over moderately high heat, stirring constantly, until the roux is golden brown, about 3 minutes. Gradually whisk in the milk until smooth.
2. Bring the sauce to a boil, whisking constantly. Reduce the heat to moderately low and simmer, whisking often, until no floury taste remains, about 5 minutes.
3. Remove the saucepan from the heat and let the sauce cool, stirring, until very warm. Stir in the smoked salmon, gruyere, chives, and nutmeg. Season with salt and pepper, and let the sauce cool completely.
4. Spread half of the rye slices with a rounded tablespoon of the salmon mixture and close the sandwiches. Repeat with the pumpernickel slices and the remaining salmon mixture.
5. Preheat the oven to 400F. In a large, shallow bowl, beat the eggs thoroughly. Stack 2 or 3 large rimmed baking sheets on one side of the stove.
6. In a large skillet, melt 1 Tbsp. of the butter over moderate heat. Dip 8 of the sandwiches in the beaten eggs and coat completely; cook the egg-dipped sandwiches over moderately high heat, turning once, until browned, about 1 minute per side.
7. Transfer the sandwiches to one of the baking sheets, leaving a little space between each one. Repeat with the remaining sandwiches and beaten eggs, using 1 Tbsp. of butter per batch.
8. Reheat the sandwiches for about 8 minutes, until piping hot. Cut the sandwiches in half diagonally, and serve hot.