Grilled Ham and Cheese French Toast
eatoplan
November 4, 2024
- Preheat the Oven
Preheat your oven to 350°F (175°C). - Prepare the Buttermilk Mixture
In a shallow bowl or pie plate, whisk together the buttermilk and egg whites. Set this aside for later. - Assemble the Sandwiches
- Spread mustard on one side of each slice of bread.
- On 4 slices, layer a slice of cheese, followed by the ham, and top with 3-4 thin pickle slices.
- Place the remaining bread slices on top, mustard side down.
- Cook the Sandwiches
- Melt 1 tablespoon of reduced-fat butter in a large nonstick pan over medium heat.
- Lightly dip 2 sandwiches into the buttermilk mixture, flipping to coat the other side (don’t soak them!). Let any excess buttermilk drip back into the bowl.
- Place the sandwiches in the pan, cover, and cook for 3-5 minutes.
- Uncover, flip the sandwiches, press down gently with a spatula, cover again, and cook for an additional 2-3 minutes until they’re golden brown and the cheese is melted.
- Keep Warm and Repeat
- Transfer the cooked sandwiches to a baking sheet and keep warm in the oven.
- Repeat the cooking process with the remaining 2 sandwiches.
- Serve
Slice each sandwich in half and serve with a fork and knife. Enjoy your delicious creation!
Reviews
Ingredients:
Adjust Servings
| 0.5cup cucumber diced, peeled | |
| 1small ear corn fresh, sweet | |
| 1tablespoon extra virgin olive oil | |
| 2tablespoons cilantro fresh, chopped | |
| 0.5teaspoon garlic powder | |
| 4servings ground pepper fresh | |
| 2tablespoons honey | |
| 2tablespoons lime juice fresh | |
| 0.5cup orange pepper diced, sweet, yellow | |
| 3tablespoons onion diced, red | |
| 0.5teaspoon pepper flakes red, crushed, to taste | |
| 1teaspoon salt | |
| 16ounces chicken breasts boneless, skinless | |
| 1teaspoon tabasco sauce | |
| 2cups watermelon diced, seeded | |
| 0.5cup buttermilk | |
| 2large egg whites | |
| 0.25cup dijon mustard | |
| 8slices wheat bread hearty | |
| 4oz jarlsberg cheese reduced-fat | |
| 8ounces turkey ham lean, sliced | |
| 3 dill pickles deli style, sliced lengthwise into thin slices | |
| 2tablespoons smart balance heart right light, reduced-fat |
Directions
1.
Preheat the Oven
Preheat your oven to 350°F (175°C).
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2.
Prepare the Buttermilk Mixture
In a shallow bowl or pie plate, whisk together the buttermilk and egg whites. Set this aside for later.
Mark as complete
3.
Assemble the Sandwiches
1. Spread mustard on one side of each slice of bread. | 2. On 4 slices, layer a slice of cheese, followed by the ham, and top with 3-4 thin pickle slices. | 3. Place the remaining bread slices on top, mustard side down.
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4.
Cook the Sandwiches
1. Melt 1 tablespoon of reduced-fat butter in a large nonstick pan over medium heat. | 2. Lightly dip 2 sandwiches into the buttermilk mixture, flipping to coat the other side (don’t soak them!). Let any excess buttermilk drip back into the bowl. | 3. Place the sandwiches in the pan, cover, and cook for 3-5 minutes. | 4. Uncover, flip the sandwiches, press down gently with a spatula, cover again, and cook for an additional 2-3 minutes until they’re golden brown and the cheese is melted.
Mark as complete
5.
Keep Warm and Repeat
1. Transfer the cooked sandwiches to a baking sheet and keep warm in the oven. | 2. Repeat the cooking process with the remaining 2 sandwiches.
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6.
Serve
Slice each sandwich in half and serve with a fork and knife. Enjoy your delicious creation!
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