Baked Brunch Sandwiches
TOTAL TIME: Prep: 10 min. + chilling Bake: 30 min.
YIELD: 6 servings.
Serving brunch to your bunch is a breeze when you prepare these sandwiches the night before. They combine the flavor of grilled ham and cheese (plus a little zip from Dijon mustard) with the puffy texture of French toast.
—Carolyn Herfkens
Crysler, Ontario
Ingredients
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3 tablespoons Dijon mustard
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12 slices bread
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6 slices fully cooked ham
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12 slices cheddar or Swiss cheese
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1 medium tomato, thinly sliced
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3 tablespoons butter, softened
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4 eggs
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1/4 cup milk
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1/4 teaspoon pepper
Directions
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1.
Spread mustard on one side of six slices of bread. Layer the ham, cheese and tomato over mustard; top with remaining bread. Butter the outsides of the sandwiches; cut in half. Arrange in a greased 13-in. x 9-in. baking dish.
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2.
In a small bowl, whisk the eggs, milk and pepper; pour over sandwiches. Cover and refrigerate overnight.
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3.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 30 minutes or until a knife inserted in the center comes out clean.
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