This classic sandwich was first served in Southern California in the 1950s and is still a staple on the lunch menu at Disneyland’s Blue Bayou restaurant. Since it combines both breakfast and lunch ingredients, it’s a great dish to serve for a weekend brunch.
Ingredients
- 1 teaspoon mayonnaise
- 2 thick slices brioche bread
- 1 teaspoon grainy mustard
- 2 slices Jarlsberg cheese
- 3 ounces sliced smoked ham
- 1 large egg
- 1 tablespoon half-and-half
- 2 teaspoons unsalted butter
- Confectioners’ sugar, for sprinkling
- Strawberry or raspberry preserves
How to Make It
- Spread the mayonnaise on one slice of bread. Spread the mustard on the other slice of bread.
- Top each slice of bread with a slice of cheese. Add the ham on top of one of the slices and place the other piece of bread on top, cheese-side down.
- In a small bowl, whisk the egg and half-and-half together.
- In a small skillet, melt the butter over medium heat. Once the butter starts to sizzle, dip the sandwich into the egg and coat evenly on both sides.
- Add the sandwich to the skillet and cook until brown, then flip and brown the other side, 2 to 3 minutes per side.
- Serve warm, with a sprinkle of confectioners’ sugar and a side of preserves.
