Create Your Next Breakfast Sandwich With French Toast
I recently dealt with an excess of french toast, but such is the life of a recipe tester. I ate everything I could, but the leftover pieces either went to the fridge or freezer for future snacks or breakfasts. Luckily for me, today is the future and I have decided to ditch the syrup in favor of meats and cheeses. This is the most phenomenal thing I have ever fried (according to my goldfish memory).
I’m sure you know what French toast is, but just in case, it’s a gorgeous creation made from toasted bread soaked in a rich, lightly sweetened custard. It is gently fried in a pan with melted butter until it is well fried and the custard inside is cooked through. The soft and spongy interior can only be obtained by piercing the crispy caramelized crust with a fork. Usually with syrup or something sweet, it’s a fantasy brunch.
For this app, any french toast recipe you subscribe to will work great as bread for a savory sandwich. All you have to do is choose delicious toppings. I refreshed my French toast in a frying pan with a thin layer of butter. Once the first toast was done and the second one was hot, I put in the Gruyère cheese strips to melt it. I had ham and turkey, so they went to the pan. If you’re in a hurry, don’t even bother reheating the meat, you can also make your French toast sandwich chilled. Putting the turkey and ham on top of the melted Gruyère, I spread a thin layer of Dijon mustard on the other toast and closed the sandwich.
I really should have seized the moment after the first bite. Part of the reason was that I ate it so quickly that my mind had to catch up and appreciate it. I make French toast with cinnamon and a few drops of vanilla extract. Surprisingly, even among the parade of tastes, I was able to detect these nuances. The ham and turkey were juicy and filled with meaty umami and the French toast was custard, crispy and lightly malty. I dipped each bite into blackberry jam because it’s the right way to get a sip of fruity acidity.
This sandwich is similar to a (possibly regional) eatery favorite called Monte Cristo, which goes all out with a deep-fried outer crust. The city I grew up in in New Jersey turned Monte Cristo almost into a doughnut; the dough was so thick. You don’t have to do all of this to get the full range of flavors. Turkey, ham, cheese and Dijon go together perfectly, and if I had pickles, I would make great Cubano French toast. Try roast beef stuffed with horseradish, maybe a chicken patty with bread and marinated cream, classic bacon, egg and cheese, or make it simpler with cream cheese, soy sauce and a jam sandwich. You can use leftover or fresh French toast for any of these. If you’re using leftover slices, simply reheat them in the oven, toaster, deep fryer, or even microwave, then assemble the sandwich and enjoy.