A decadent and powerful brunch sandwich that combines a classic ham and cheese sandwich with french toast to produce a gooey and eggy sandwich to crave for.
|3||slices of Maple Leaf Country Kitchen ham|
|2||slices of smokey Canddian Oka cheese|
|1 tbsp||Dijon mustard|
|2||slices of Dempster's Whole Grains Quinoa bread|
Spread one slice of bread with mustard and the other with mayonnaise. Place the ham slices on one slice of bread followed by the cheese. Top with the other half of bread.
Whisk eggs and milk in a deep sided dish big enough to hold the sandwich.
Heat a fry pan with 1 tbsp. of butter on medium high. Carefully dip the entire sandwich into the egg mixture and let it soak for about 20 seconds. Gently turn over the sandwich and dip back into egg mixture for another 20 seconds or until most of the egg mixture has been absorbed. Place the dipped sandwich into the hot fry pan for about 2 minutes until browned. Using a spatula, carefully turn over and cook the other side. Add the other tablespoon of butter into the pan and cover for about two minutes, gently moving the sandwich around to absorb the butter. When browned on bottom, lift sandwich onto place. Slice in half and enjoy while still hot!
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