Sunday Night: Savory French Toast Sandwiches

These little wonders were born out of a desire for something warm to eat, and the complete lack of desire to cook, not to mention lack of dinner-y ingredients. There isn't much I can say about them other than MAKE THESE. They are wonderful, filling, and almost too easy.


Savory French Toast Sandwiches
makes 2 sandwiches

4 slices potato bread
roughly .5 cup shredded Jarlsburg cheese
4 slices of ham (try to find a ham that is not sweet cured, salty--like Jambon de Pais, if you've had it--is what you're after)
mayonnaise
dijon mustard
2 eggs
pinch crush red pepper flakes
pinch dried parsley
pinch garlic powder
pinch sea salt
freshly ground black pepper
thin pat of butter
splash of vegetable oil

In a medium bowl, whisk egg whites with a splash of cold tap water. Add salt, pepper, red pepper flakes, garlic powder, and parsley, mix well.

Spread two slices of bread with just a smear of mayonnaise (unless you hate it), and do the same on the other two slices with the mustard. Set aside.


Heat butter and oil in a low sided griddle pan (or a large skillet) over medium heat. Once the butter starts to foam, dip the plain side of one of the slices of bread in the egg mixture, place on griddle. Do the same with another slice of bread. Sprinkle half of the cheese over the bread, top with the ham, then sprinkle the rest of the cheese. Dip the remaining slices of bread in the same manner and place on top of the cheese. Weight down the sandwiches with a heavy cookie sheet or pan (you may want to place a piece of nonstick aluminum foil in between the sandwich and the pan).



Once the bread is golden brown on one side, flip the sandwich and replace the cookie sheet. Once evenly golden brown on both sides, move to a plate and cut in half. I served these with leftover tortilla soup and some Alexia sweet potato oven fries. Delicious! I'm already dreaming up other cold cuts and random cheeses to use in the same manner. Please, let me know if you try this one out.