Cheese Sauce:
•   1/4 cup butter
•   1/4 cup all-purpose flour
•   2 cups homogenized milk
•   1  1/2 cups grated cheddar cheese
•   1 teaspoon Dijon mustard

Sandwich:
•   6 ounces thinly sliced prosciutto
•   1  1/2 pounds cooked shrimp
•   1 28 oz. can California Cling Peach slices
•   2 loaves sourdough bread

Cheese Sauce:
Melt the butter in a medium saucepan set over low heat. Stir in flour to make a smooth paste. Cook the paste, stirring constantly, for about 2 minutes or until turning lightly golden.
Whisking constantly, gradually add the milk. Cook, stirring, for two to five minutes or until sauce boils and thickens. Gradually stir in the cheese. Stir in the Dijon mustard and cook, stirring, until cheese is melted. Taste and add salt and pepper to taste. Keep warm.

Sandwich:
In a skillet, or on a baking sheet set under the salamander, cook prosciutto, turning as necessary, for about one minute per side or until crispy. Place on a paper towel-lined plate and cover with plastic wrap. Place shrimp in a clean, dry container and cover tightly. Keep refrigerated until needed. Drain peach slices. Place in a clean container and refrigerate until needed.

Assembly:
For each sandwich, slice two 3/4-inch thick slices of sourdough bread using a serrated knife. Toast until golden on both sides.
Lay slices of bread beside each other on a serving plate. Top with four slices of prosciutto, about 2-1/2 ounces shrimp and a few peach slices. Spoon two to three talespoons of cheese sauce over top. Serve immediately.