Directions

1. 1. In saucepan, heat butter and onions until soft, add flour and make a roux. Add milk, bay leaf and bring to a boil, reduce heat to simmer for 5 minutes. Add gruyere and season
2. 2. Macerate cleaned strawberries with sugar.In food processor puree and fold in mustard, set aside in refrigerator
3. 3. Cut pork into medallions and pound thin. Season with lemon juice, salt and pepper. Cook in cast iron skillet until internal temperature of 140F is reached, cover with cheddar cheese and rest
4. 4. Whisk heavy cream, vanilla, and eggs in a bowl. Dunk bread in mixture and cook in cast iron skillet with butter.
5. 5. Assemble sandwich and top with powdered sugar.