french toast ham and cheese toastie
- ¼ cup (75g/2½ oz) whole-egg mayonnaise
- 2 teaspoons dijon mustard
- 4 thick sourdough slices
- 150g (5¼ oz) thinly sliced ham
- 100g (3½ oz) soft brie, sliced
- 1 cup (100g/3½ oz) grated gruyère
- 4 eggs, lightly whisked
- ¼ cup (60ml/2 fl oz) milk
- sea salt flakes
- 60g (2 oz) unsalted butter, melted
- 4 small sage leaves
- Combine the mayonnaise and mustard.
- Spread the bread with the mustard mayonnaise. Top 2 of the slices with ham, brie and gruyère and sandwich with remaining bread.
- Preheat air fryer to 180°C (350°F) for 4 minutes.
- Whisk the egg, milk and salt to combine.
- In batches, dip the sandwich in the egg mixture for 30 seconds–1 minute each side or until the bread has absorbed the egg mixture and is soft. Place the sandwich onto a small piece of non-stick baking paper and place in the hot basket. Drizzle with a little of the melted butter and cook for 8 minutes.
- Flip the sandwich and top with 2 sage leaves that have been dipped in the egg mixture. Drizzle with a little of the melted butter and cook for a further 4 minutes or until golden and crisp.
- Repeat with remaining ingredients to make the other sandwich. Serves 2
Cook’s note:
Switch up the filling by replacing the ham with any sliced meat and adding any of your favourite types of cheese.
If you don’t have an air fryer, you can simply heat a non-stick frying pan over medium heat and cook for 2–3 minutes each side or until golden.
Photography: Con Poulos
© DONNA HAY GROUP
