French Toast Sandwich
A savory ham and cheese sandwich gets the French toast treatment, pan-fried in an egg batter until golden and gooey.
Ingredients
- 4 slices sturdy bread such as brioche or Texas toast
- 1 large egg
- 1 tablespoon milk 15 ml
- 1/4 teaspoon salt
- 2 teaspoons mayonnaise 10 g
- 4 slices Gruyère cheese about 4 oz / 113 g
- 4 slices deli ham about 4 oz / 113 g
- 2 tablespoons unsalted butter 28 g
Instructions
- Lay out the four slices of bread. Spread mayonnaise on one side of two of the slices.
- On the mayo-spread slices, layer the ham and then the Gruyère cheese. Top with the remaining two slices of bread to form two sandwiches. Press each one down firmly.
- In a shallow dish wide enough for a sandwich, whisk together the egg, milk, and salt until well combined.
- Melt the butter in a large nonstick skillet or griddle over medium heat until it sizzles.
- Briefly dip one sandwich into the egg mixture, coating both sides for just a few seconds. Do not let it soak.
- Immediately transfer the egg-coated sandwich to the hot skillet.
- Cook for 3 to 4 minutes per side, pressing down occasionally with a spatula, until the outside is golden brown and the cheese is fully melted.
- To ensure the egg custard is cooked through, the sandwich's internal temperature should reach at least 160°F (71°C).
- Remove from the skillet and repeat with the second sandwich. Serve hot.
Notes
Make sure your pan is not too hot. Medium heat is ideal for getting a golden crust while allowing the cheese inside to melt completely.
A heavy-bottomed skillet will provide the most even heat for browning the sandwiches.
For extra flavor, you can add a pinch of black pepper to the egg mixture or spread a thin layer of Dijon mustard inside the sandwich.
Food Safety: Egg dishes are safe to eat when cooked to an internal temperature of 160°F (71°C).