Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
- 8 slices day-old challah bread
- ¼ cup (60 ml) Dijon mustard, divided
- 8 slices thick-sliced baked ham
- 2 cups (470 ml) shredded Gruyère
- 4 eggs
- ¼ cup (60 ml) whole milk
- Salt and pepper
- ¼ cup (60 ml) butter
- Red currant jelly, for serving
Method:
To assemble sandwiches, spread four pieces of bread with 1 tablespoon (15 ml) of the Dijon, then top each with two slices of ham, sprinkle over ¼ of the Gruyere, and top with another piece of bread.
In a shallow dish, whisk together eggs and milk, then season with salt and pepper.
Melt 1-2 tablespoons (15-30 ml) of butter in a large skillet over medium heat.
Dip sandwiches in egg mixture to coat, letting any excess dip off. Transfer to skillet and cook, working in batches of 1-2 at a time, adding butter as needed.
Cook sandwiches, flipping once, until cheese is melted and bread is golden brown on both sides.
Slice sandwiches in half and serve with a small side of red currant jelly for dipping.
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