Think savory French toast meets toasted ham and cheese sandwich; which makes one heck of a lunch, or snack. Cut up into quarters for game day apps!
There are so many versions of this classic Parisian sandwich dating back to 1910. Classically you would use a béchamel or cream sauce over toasted bread with ham and cheese. But seriously, who makes cream sauces today, never mind for a sandwich?
Here’s my version, sans le sauce; so don't have a tizzy all you classical foodie folks! Mine version is simple, easy and well from the many empty plates I’ve seen, I report not one complaint to date!
by George Hirsch | Makes two sandwiches
4 slices good quality firm textured sliced bread; I used an oatmeal bread for texture and flavor
4 slices of thin sliced good quality smoked ham
4 slices of sliced gruyere or emmental cheese, or good quality swiss
4 Tablespoons unsalted butter
Dijon mustard, enough to serve with sandwich
For The Batter:
2 eggs, beaten
2 Tablespoons milk
4 Tablespoons shredded Parmesan cheese
Fresh grated black pepper
Mix eggs, milk, Parmesan cheese and pepper in a shallow bowl.
Assemble sandwiches with bread, 1 slice cheese, 1 slice ham, 1 slice cheese and top with slice of bread. Repeat for second sandwich. Press sandwiches lightly.
Pre heat oven to 350 degrees.
Pre heat a large sauté pan to medium high heat.
Add 2 Tablespoons butter to sauté pan. When butter stops sizzling add each sandwich to sauté pan. Allow to cook for one minute or until bread is nicely browned. Add additional 2 Tablespoons butter, turn and repeat on second side. Remove sandwiches to an ovenproof pan and heat in oven for five minutes. Serve immediately with Dijon.