If there’s one thing I love, it’s having breakfast eats for dinner and lunch (which is one of the reasons I am the World’s Biggest Brunch Lover), and that’s what this cheesy sandwich is all about.
(Although you can definitely have this for breakfast too.)
This recipe takes the wonderfulness that is French Toast and adds it to the wonderfulness that is a grilled ham and cheese. And while I was figuring out this recipe a while back, not only was I excited but the Southern husband was ALL IN.
He gets to pick one of my already published recipes for each week’s menu, and I am 1000% sure that the minute he sees this post he will remember how much he loves them and they will get his dinner vote!
Here he is in our little home library, rocking his New Jersey library shirt. He deserves all the grilled French toast concoctions in the world. Love ya, honey!
How to make French Toast Grilled Ham and Cheese Sandwiches!
Whisk some milk and eggs together in a small mixing bowl and pour into a rectangular casserole.
Spread 4 slices of bread with mustard. Place all the slices in a single layer so they can soak up the milk mixture – put the mustard ones mustard side up.
Layer each of four slices with cheese, then ham, then more cheese. Take the other four slices and lay them wet side UP on top of the sandwich bottoms (in other words, both outside bread slices are the ones that are wet with the milk mixture!).
Melt some butter in a large skillet or a griddle over medium heat. Carefully place the sandwiches in the skillet or on the griddle, cover the skillet or griddle with a big pan lid and cook until the bottom of the sandwich is golden brown about 3 minutes.
Carefully turn the sandwiches over, cover and cook for another 3 minutes or until the other side is golden brown.
It’s going to be tempting to dig into these RIGHT AWAY, but it’s best if you let them site for a minute or two before you take that first bite!
More tips for making French Toast Grilled Ham and Cheese Sandwiches!
You can, but the softer the better so it can soak up the egg and milk mixture.
What, you mean like my own Southern daughter? You can leave the mustard out and it will still be delicious!
Yep! Just make sure it is a nice melty kind – American, cheddar and muenster will all work. Basically if it will work in a regular grilled cheese sandwich, it will work fine here too.
Now, this dawned on me after I finished taking this sandwich’s picture, but we discovered that if you want to take it to even MORE glorious heights, you can sprinkle on a little powder sugar after it comes out of the pan.
And/or a drizzle of maple syrup.
I think my breakfast sandwich work is done here. FOR NOW. :)
OTHER BRUNCH SANDWICH RECIPES WE LOVE!
 Love grilled cheese? Love breakfast sandwiches? Welcome to your new favorite sandwich, these creamy grilled egg and cheese breakfast sandwiches! |
 The Monte Cristo sandwich is already a little slice of heaven, but this Brie Monte Cristo sandwich recipe will change your life, grilled cheese wise! |
 Two of your lunchtime favorites meet up in this delectable egg in a hole BLT sandwich recipe! Delicious for brunch, lunch or supper. |
Want to round out your meal? This recipe pairs well with...
French Toast Grilled Ham and Cheese Sandwiches
Prep Time: 10 minutes- Cook Time: 6
- Total Time: 16 minutes
- Yield: 4 1x
- Category: Brunch
- Method: Stovetop
- Cuisine: American
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Pin RecipeDescription
Pair two of your breakfast and lunch favorites with this easy recipe for French toast grilled ham and cheese sandwiches!
Ingredients
- 3/4 cup milk
- 2 large eggs, beaten to blend
- 8 slices of bread
- 2 tablespoons Dijon mustard
- ¼ pound sliced Swiss cheese
- ½ pound thin sliced ham
- 2 tablespoons butter
Instructions
- Whisk the milk and eggs together in a small mixing bowl and pour into a rectangular casserole. Spread 4 slices of the bread with mustard. Place all the slices in a single layer so they can soak up the milk mixture – put the mustard ones mustard side up.
- Layer each of four slices with cheese, then ham, then more cheese. Take the other four slices and lay them wet side UP on top of the sandwich bottoms (in other words, both outside bread slices are the ones that are wet with the milk mixture!).
- Put the butter in a large skillet or a griddle over medium heat. Carefully place the sandwiches in the skillet or on the griddle, cover the skillet or griddle with a big pan lid and cook until the bottom of the sandwich is golden brown about 3 minutes.
- Carefully turn the sandwiches over, cover and cook for another 3 minutes or until the other side is golden brown.
- It’s going to be tempting to dig into these RIGHT AWAY, but it’s best if you let them site for a minute or two before you take that first bite!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
I think these would also be SO good with some additional mustard to dig the corners in or for a more Monte Christo-esques vibe some raspberry jam – slightly warmed.
Well, I just love BOTH of those ideas – thanks Cathy! :)
You’re so welcome – I use lots of your recipes and so enjoy hearing about your Southern daughter & husband and your shared generation home. How fun for all of you!
We’re not from Jersey but loved the t-shirt, too!
Cathy! Thank you so much – sweet comments like this make my day! And isn’t that T shirt great? We may be North Carolinians now, but NJ will always be in our hearts. :)