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  • 4 slices sourdough bread (about ½- to ¾-inch thick)
  • 4 teaspoons Maille® Dijon Originale mustard
  • 2 teaspoons finely chopped fresh tarragon leaves
  • 8 thick slices roasted turkey (about 12 ounces)
  • 4 slices Food Club deli style sliced Swiss cheese
  • 1 cup refrigerated or jarred Cheddar cheese sauce
  • 2 tablespoons Food Club unsalted butter
  • 4 Roche Bros. large eggs
  • ¼ cup water


  1. Place oven rack about 6 inches from source of broiler heat and preheat. Place bread in single layer on baking pan; broil 30 seconds to 1 minute or until lightly browned, turning once halfway through cooking.
  2. In small bowl, stir mustard and tarragon. Spread 1 side of each slice of bread with mustard mixture; over mustard mixture on each bread slice, layer one-quarter of the turkey and 1 slice cheese.
  3. Broil sandwiches, cheese side up, 2 to 3 minutes or until cheese melts; keep warm in oven.
  4. Meanwhile, in small microwave-safe bowl, heat cheese sauce, covered, in microwave oven 1½ to 2 minutes or until heated through, stirring once halfway through cooking. In large skillet, melt butter over medium heat. Crack eggs, 1 at a time, into skillet; cook 2 minutes. Pour water around eggs into skillet; cover, remove from heat and let set 4 to 5 minutes or until desired doneness.
  5. Transfer sandwiches to serving plates. Top each sandwich with 1 egg and spoon ¼ cup sauce over each.