Ham, Brie, and Apple French Toast

 

                    This is a great sandwich for the fall, when local apples are available and you start to crave something warm and filling. Dipped in egg, it makes a terrific weekend breakfast or brunch sandwich.

Makes 2 sandwiches

• 2 large eggs, lightly beaten
• Pinch of salt
• Freshly ground black pepper to taste
• Four ½-inch-thick slices brioche
• 4 teaspoons Dijon mustard
• 6 thin slices (about 3 ounces) Black Forest or other ham
• ½ apple, cored and thinly sliced
• 3 ounces Brie, thinly sliced

1. Heat a panini or sandwich press.
2. In a shallow bowl, lightly beat together the eggs, salt, and pepper, and carefully dip the brioche slices in the egg to coat.
3. Carefully place the slices on the panini press and pull te top down ; cook until they are evenly browned, 2 to 3 minutes, remove to a work surface.
4. Spread a teaspoon of mustard on each slice of French toast ; arrange the ham on top of two slices.
5. Arrange the apples on top of the ham ; arrange the cheese on top of the apples.
6. Top the sandwiches with the remaining bread slices, mustard side down.
7. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 6 to 8 minutes, depending on how hot your machine is.
8. Carefully remove from the press and serve immediately.

BON APPÉTIT