Monday, December 17, 2007

French Toast Cheddar Sandwiches

2 ea Eggs; Lg
1/3 c Milk Or Light Cream
1/2 ts Salt
8 ea White Bread; Slices
1 x Mustard; Prepared
4 ea Cheddar Cheese; Thick,Slices
3 tb Butter
Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a
pie tin or shallow bowl and add the milk or cream and salt, set aside.
Spread the bread slices out on a flat working surface. Spread one side of
four slices of bread lightly with the prepared mustard. Top each with a
slice of cheddar cheese. Butter the remaining four slices of bread and
top each cheese slice with bread, butter side down. Heat the butter in
the skillet or on the griddle. Carefully dip each sandwich into the egg
mixture, coating both sides. Allow the excess egg mixture to drain back
into the bowl. Dip only as many sandwiches as will lie flat in the
skillet or griddle. Cook over low heat until browned. Turn and brown the
other sides. Repeat for the remaining sandwiches and if necessary, add
more butter to the skillet or griddle to prevent sticking. Or you can
place the sandwiches, after dipping, on a well greased baking sheet and
brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.

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