America's answer to the croque monsieur, this deluxe toastie is filled with thick ham slices, Gruyère and Dijon mustard.
- 8 slices day-old challah bread (brioche bread also works)
- 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. 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 Gruyère, and top with another piece of bread.
2. In a shallow dish, whisk together eggs and milk, then season with salt and pepper.
3. Heat a large pan over medium heat, then add 1-2 tablespoons (15-30 ml) of butter. Once butter is melted and pan is hot, dip sandwiches in egg mixture to coat, letting any excess dip off. Place in pan and cook, working in batches of 1 or 2 at a time, adding butter as needed. Cook sandwiches, flipping once, until cheese is melted and bread is golden brown on both sides.
4. Slice sandwiches in half and serve with a small side of red currant jelly for dipping.