A battered and fried breakfast sandwich that is a perfect blend of savory, salty, and sweet. Serve this sandwich dusted with powdered sugar and a bit of raspberry jam for dipping.
¼ cup milk
1 teaspoon powdered sugar
¼ teaspoon vanilla extract
Kosher salt and black pepper, to taste
6 tablespoons butter, softened
4 pieces thick-sliced Texas toast white bread
2 teaspoons mayonnaise
2 teaspoons Dijon mustard
8 slices ham, deli or leftover
4 slices Swiss cheese
Powdered sugar, to garnish
Red raspberry or strawberry preserves, for serving
In a shallow bowl, lightly beat milk, eggs, powdered sugar, and vanilla. Season with salt and pepper and set aside.
For each sandwich, lightly butter all of the bread on one side (using about ½ tablespoon of butter for each sandwich).
Slather mayonnaise on the plain side of half of the bread slices and mustard on the other slices.
Place 4 slices of ham on top of the mayonnaise slathered bread.
Top each with 2 slices of cheese, and then top with the mustard slathered, buttered bread.
Trim crusts, if desired.
Dip the sandwiches into the egg mixture to coat.
In a large non-stick skillet, melt 2 tablespoons of butter over medium heat.
Place the sandwiches in the skillet and fry until golden brown on the bottom, about 2 minutes.
Add the remaining 2 tablespoons of butter to the skillet. Flip the sandwiches and fry until browned on the other side, about 2 minutes more and the cheese is melted.
Transfer to plates and cut in half, diagonally.
Using a fine-mesh sieve, dust the sandwich with powdered sugar.
Serve with jelly on the side.
- Category: Breakfast, Brunch
- Method: Fry
- Cuisine: American
Keywords: breakfast sandwich, breakfast recipes, brunch recipes, sandwich recipes