Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Creole or whole grain mustard

  2. 8 French bread - (1/4" thick)

  3. 1/4 lb 113g / 4oz Mortadella sausage - thinly sliced

  4. 1/4 lb 113g / 4oz Genoa salami - thinly sliced

  5. 1/4 lb 113g / 4oz Provolone cheese - thinly sliced

  6. 2 Eggs

  7. 1/4 cup 59ml Heavy cream Salt - to taste Freshly-ground white pepper - to taste

  8. 4 tablespoons 60ml Butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Smear the mustard on half of the bread slices. Layer each with the cheese and sausages, then top with the second half of the slices. Press together slightly. In a shallow mixing bowl, whisk the eggs and cream together. Whisk well. Season with salt and pepper. Heat 2 tablespoons of the butter in a nonstick skillet over medium heat. Dip 2 of the sandwiches into the egg mixture, coating evenly. Fry in the butter until golden brown, 2 to 3 minutes on each side. Remove from the pan. Serve warm. Repeat the process with the remaining butter and sandwiches. This recipe yields 4 servings.


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