Relish the sweet and savoury! This recipe is sure to bring out your inner foodie.
|8||Slices California Goldminer® Sourdough Cracked Wheat Square|
|4 tbsp||(60 mL) Dijon mustard, divided|
|2 cups||(500 mL) Grated Gruyere cheese|
|2 tbsp||(30 mL) Milk|
|Salt and pepper|
|2 tbsp||(30 mL) Chopped fresh herbs (thyme, parsley, oregano)|
|4 tbsp||(60 mL) Butter|
SPREAD 1 tbsp (15 mL) of Dijon mustard on each of four slices of bread. Top each with half of the cheese, ham, then other half of the cheese and the remaining bread.
BEAT eggs, milk, salt, pepper and herbs in a shallow dish.
HEAT 2 tbsp (30 mL) of butter in a large non-stick skillet over medium. Working two sandwiches at a time, carefully dip into the egg mixture. Place in the pan and cook 2-3 minutes per side or until golden brown and the cheese has melted. Repeat with the other two sandwiches. Serve warm.
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