- 4 slices thick cut Texas Toast (or thick cut brioche)
- 2 large eggs
- 1/4 cup milk
- 1/2 teaspoon black pepper
- 6 thin slices baked ham
- 4 sliced Gruyere cheese
- 2 teaspoon Dijon mustard
- 4 teaspoon raspberry preserves
- 2 teaspoon butter, unsalted
- Confectioners’ sugar for dusting
- *optional maple syrup
- In a shallow bowl beat together the eggs, milk and pepper; set aside.
- Spread the 2 teaspoon of mustard on 2 slices of the bread – just one side. Spread the 4 teaspoon of raspberry preserver on the other 2 slices of bread – just the one side.
- Place the slices of bread with the mustard spread on it, mustard side up and top each with 1 slice of cheese, 3 slices of ham and then another slice of cheese. Place the raspberry topped bread, raspberry side facing down on top of the cheese (yes you’re placing the raspberry preserves on top of the cheese) to form a sandwich.
- Preheat a griddle pan over medium heat and add the butter.
- When the butter begins to foam, grab one sandwich and place it in the egg mixture for about 10-15 seconds then flipping carefully making sure all sides are all coated with the mixture. Place the sandwich onto the griddle. You want to make sure the bread soaks up the mixture but not get soggy. Repeat for the other sandwich. *note – if you have a little egg wash mixture (say 2 tablespoon left) leftover after you’ve placed your second sandwich on the griddle I like to slowly pour it over the bread on the griddle as that will soak in.
- Reduce the heat to medium-low and allow to cook for about 6-7 minutes or until golden brown on the bottom before flipping. Only flip once. Continue to cook for another 6-7 minutes or until golden brown. *Optional – using tongs stand up the sandwich and press each side onto the pan for about 30 seconds to crisp up the sides.
- Remove from the pan and plate. Allow to cool for a minute then cut. To serve dust with confectioners’ sugar and maple syrup to dip it in