Great recipe, followed the original proportions with just a couple of minor application changes. We sliced a French loaf into thick, Texas toast style slices, used a mandolin to coarsely grate the cheese. The coarse shreds melted quickly into the sauce and melted awesomely in the broiler. We used a cast iron skillet to brown the sandwiches and then transferred the skillet to the broiler to finish off melting the cheese. We also used egg griddle rings to make the fried eggs perfectly circular. Next time will either slice the bread thinner or use only one slice to make the sandwich open faced. We also made extra sauce and used it for dipping, adding a pinch of smoked Thai chile for a little heat. Outstanding! We will definitely make again and will make for guests as it is quite impressive.