Ham, Brie and Apple French Toast Sandwich

By cindygwest

This is a great sandwich for the fall, when local apples are available. Dipped in egg, it makes a terrific weekend breakfast or brunch sandwich. Rich brioche slices are a good choice, but you can use a sweet bread like raisin-walnut, if you like.

Ingredients

• 2 large eggs, lightly beaten
• 1/4 t. salt
• Freshly ground black pepper
• 4 1/2-inch-thick slices brioche
• 4 t. Dijon mustard
• 6 thin slices (about 3 oz.l) Black Forest or other ham
• 1/2 apple, cored and thinly sliced
• 3 ounces Brie, thinly sliced

Details

Servings 2

Preparation

Step 1

Heat a panini grill.
In a shallow bowl, lightly beat together the eggs, salt, and pepper, and carefully dip the brioche slices the the egg to coat.
Carefully place the slices on the panini press and pull the top down. Cook until they are evenly browned, 2 to 3 minutes. Transfer to a work surface.
Spread a teaspoon of mustard on each slice of French toast. Drape the ham on top of two of the slices. Arrange the apple slices on top of the ham. Lay the cheese on top of the apples. Top the sandwiches with the remaininbg bread slices, mustard side down.
Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 6 to 8 mnutes, depending on how your machine is. Carefully remove from the press and serve immediately.