Recipe: Ham and Gruyere French Toast Sandwiches

recipelink.com Chat Room Recipe Swap - 2001-03-11
From: Nancy,.SanFran

Ham and Gruyere French Toast Sandwiches
Recipe By : Food & Wine (February 1998)
Serving Size : 4
2 Granny Smith apples -- peel, core, thin slice
1 cup water
1/4 cup maple syrup
1 3 inch cinnamon stick
2/3 cup milk
2 large eggs -- beaten
8 1/2" thick hand-cut slices from a loaf of white bread
Dijon mustard
6 ounces gruyere cheese -- sliced
1/2 pound smoked ham hocks -- thickly sliced
1 tbs. unsalted butter -- (1 to 2)

In a medium saucepan, combine the apples, water, maple syrup and cinnamon stick and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the apples are tender, about 6 minutes. Using a slotted spoon, transfer the apples to a bowl and let cool to room temperature.

In a shallow bowl, whisk the milk and eggs. Spread 4 slices of the bread with mustard. Top with half of the cheese, the ham and then the remaining cheese.

In a large skillet, melt 1 tablespoon of the butter over low heat.

Dip the bottoms of the 4 topped bread slices in the beaten egg until just saturated and transfer to the skillet. Dip the remaining slices of bread on 1 side only and place them, soaked side up, on the sandwiches.

Cover the skillet and cook over moderately low heat until the bread is browned on the bottom, about 3 minutes. Turn the sandwiches, adding 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 in half and serve with the maple apples.

Suggested Wine: 1995 Bonny Doon Pacific Rim Riesling

Serving Ideas : Serve with Steamed or Sauteed mustard greens

MAKE AHEAD: The apples can be refrigerated in the poaching liquid for up to 1 day; drain just before using.