French Toasted Ham & Cheese
Yield
2 servingsPrep
30 minCook
20 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
orange marmalade
|
|
| ½ | teaspoon |
dry mustard
|
|
| 8 | ounces |
ham
cooked, sliced |
|
| 8 | ounces |
party rye bread
|
* |
| 8 | ounces |
swiss cheese
sliced |
|
| 2 | tablespoons |
butter
|
|
| ¼ | cup |
milk
|
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
orange marmalade
|
|
| 2.5 | ml |
dry mustard
|
|
| 231.2 | ml/g |
ham
cooked, sliced |
|
| 231.2 | ml/g |
party rye bread
|
* |
| 231.2 | ml/g |
swiss cheese
sliced |
|
| 3E+1 | ml |
butter
|
|
| 59 | ml |
milk
|
|
| 1 | each |
eggs
|
|
Directions
In cup, stir marmalade and mustard until mixed; set aside.
Cut ham slices to fit on half of the bread slices; cut cheese slices and add on top of ham, then top with a dollop of marmalade mixture and another bread slice.
Preheat oven to 450 F.
In a 15½ x 15½ inch jellyroll pan, melt butter or margarine; remove pan from oven.
In pie plate, with fork beat milk and egg until mixed.
Dip sandwiches, one at a time, into egg mixture to coat all sides.
Place sandwiches, in one layer, in jelly roll pan.
Bake until sandwiches are golden brown on both sides, about 20 minutes, turning once.
Cut each sandwich in half.
Serve hot.
