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Ingredients

8 Slices GadouaTM Moelleux Thick Sliced White Club Sandwich Bread
2 Granny Smith apples—peeled, cored and thinly sliced
1 Cup Water
1/4 Cup Maple syrup
1 3-inch cinnamon stick
2/3 Cup Milk
2 Large eggs, beaten
Dijon mustard
6 oz. Sliced Gruyère cheese
1/2 lbs Thickly sliced smoked ham
1-2 Tbsp. Unsalted butter

Ham and Gruyère French Toast Sandwiches

Cook Time :

25 min.

Total Time :

25 min.

Serves

4

1589 Ratings
1589 Ratings
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Ingredients

8 Slices GadouaTM Moelleux Thick Sliced White Club Sandwich Bread
2 Granny Smith apples—peeled, cored and thinly sliced
1 Cup Water
1/4 Cup Maple syrup
1 3-inch cinnamon stick
2/3 Cup Milk
2 Large eggs, beaten
Dijon mustard
6 oz. Sliced Gruyère cheese
1/2 lbs Thickly sliced smoked ham
1-2 Tbsp. Unsalted butter

Instructions

1 Place thinly sliced apples, water, maple syrup, and a cinnamon stick into a saucepan and bring to a boil. Turn down to a simmer, stirring occasionally, until apples are tender. Using a spoon place the cooked apples into a bowl and set aside to cool.
2 In a small bowl, whisk together milk and eggs.
3 Place 4 slices of Gadoua® Moelleux Thick Sliced White Club Sandwich Bread on a cutting board, evenly spreading mustard on each slide, topping with cheese and ham.
4 In a medium-sized skillet add 1 tbsp. of the butter and melt on medium to low heat. Dip the bottoms of the 4 topped bread slices in the beaten egg mixture, and place in skillet. Dip the remaining slices of bread in the egg mixture on 1 side only, placing the soaked side up. Cover the skillet and cook over moderately low heat until the bread is browned on the bottom, about 3 minutes.
5 Remove lid, flip the sandwiches and add more butter to the skillet if necessary. Cover and cook until the second side is browned and the cheese is melted, about 3 minutes longer. Transfer the sandwiches to a cutting board and let stand for 5 minutes. Cut sandwiches in half and serve with a side of maple apples.

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