|Peppery Prosciutto and Mozzarella French Toast|
This delicious sandwich included a few twists that set it apart from a typical ham and cheese sandwich.
First there was the bread: the recipe called for brioche buns but I substituted with one of my favourite egg-enriched sandwich breads that I often make as buns. The recipe for BLT Bread (it's the perfect vehicle for bacon-lettuce-tomato sandwiches) is from A Passion for Baking by Marcy Goldman.
Then, there was a condiment I'd never tried before: caramelized onion chutney, spread on the bun before piling it high with mozzarella and prosciutto.
After a dip in a peppery egg bath (only 1 egg and 2 tbsp milk are needed for 2 sandwiches), it was cooked as you would French toast. I covered it with a lid to help melt the cheese and make sure the egg on the sides of the sandwich cooked.
This variation of a Monte Cristo sandwich was really very tasty. The onion chutney worked well with the salty prosciutto and added a lot of flavour to the sandwich. I thought it a very smart use of a store-bought condiment. The mozzarella was good but a more strongly flavoured melting cheese would have been even better.
The recipe for Peppery Prosciutto and Mozzarella French Toast can be found here.