 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Serving brunch to your bunch is a breeze when you prepare these sandwiches the night before. They combine the flavor of grilled ham and cheese (plus a little zip from Dijon mustard) with the puffy texture of French toast. Carolyn Herfkens Crysler, Ontario Ingredients:
3 tablespoons dijon mustard |
12 slices bread |
6 slices fully cooked ham |
12 slices cheddar or swiss cheese |
1 medium tomato, thinly sliced |
3 tablespoons butter, softened |
4 eggs |
1/4 cup milk |
1/4 teaspoon pepper |
Directions:
1. Spread mustard on one side of six slices of bread. Layer the ham, cheese and tomato over mustard; top with remaining bread. Butter the outsides of the sandwiches; cut in half. Arrange in a greased 13-in. x 9-in. baking dish.
2. In a small bowl, whisk the eggs, milk and pepper; pour over sandwiches. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 30 minutes or until a knife inserted in the center comes out clean. Yield: 6 servings.
|
|