Rich and salty, the open breakfast sandwich is an elegant play on the classic Monte Cristo, a variation of a French dish called Croque Monsieur that was first served in Parisian bars and cafes in the early 1900s. It's everything you want in your first meal of the day -- a marriage of sweet and salty under a creamy and nutty blanket of cheese.
I used honey mustard instead of Dijon because that's what I had in the fridge.
French Toast Ham and Cheese Sandwiches
3 eggs
1/2 cup milk
1 tablespoon sugar
Pinch salt
Pinch ground cinnamon
Butter
4 thick slices brioche
Dijon mustard
12 very thin slices ham
1 cup finely grated Gruyere or Swiss cheese
Raspberry or strawberry jam for dipping
Make French toast: In a medium shallow bowl, whisk together eggs, milk, sugar, salt and cinnamon.
In a skillet set over medium heat, melt enough butter just to coat the bottom of pan. Dip a slice of brioche into egg mixture and let it rest for 15 seconds on each side before transferring it to hot pan. Cook two minutes per side or until golden brown on both sides. Transfer to a wire rack and repeat with remaining bread slices.
Heat broiler.
Spread each slice of warm French toast with as much mustard as you'd like. Top each piece with three pieces of ham and sprinkle with Gruyere. Place on baking sheet.
Broil until ham is toasted and cheese is bubbling and melted, about 2 minutes. Keep an eye on the sandwiches as they can quickly burn.
Serve warm with jam on the side for dipping.
Makes 4 servings.
Recipe adapted from Joy the Baker Over Easy by Joy Wilson
Food on 08/30/2017