Buzz
Lately, I've been swimming in French toast leftovers—such is the life of a recipe tester. I ate what I could, but the remaining slices found their way into the fridge or freezer for future snacking or breakfasting. Thankfully, today is that 'future' and I've decided to skip the syrup, opting instead for meats and cheeses. It's the best thing I've ever cooked up (at least according to my notoriously short memory).
You likely know what French toast is, but just in case you don’t: It's a delightful treat made from dry bread soaked in a rich, subtly sweet custard. It’s gently fried in butter until the exterior crisps up and the custard inside cooks through. The soft, spongy center can only be revealed by cracking through the golden, caramelized crust with a fork. Traditionally topped with syrup or other sweet toppings, it's the perfect brunch indulgence.
For this dish, any French toast recipe will serve as the perfect base for your savory sandwich. The key is to choose your favorite savory fillings. I revived my French toast in a frying pan with a light touch of butter. Once the first slice was done and the second was hot, I layered melted gruyère cheese on top. I had ham and turkey on hand, so those went into the pan as well. If you're short on time, you can skip heating the meat and just use cold fillings. With turkey and ham layered over the melted cheese, I added a thin spread of dijon mustard on the second slice of toast, then pressed the sandwich together.
I genuinely had to pause for a moment after the first bite. Part of the reason was that I devoured it so quickly, my brain had to catch up and process it. I make my French toast with a dash of cinnamon and a few drops of vanilla extract. Surprisingly, even amidst the mix of flavors, I could still detect those delicate notes. The ham and turkey were succulent, brimming with meaty umami, while the French toast was rich and custardy, crispy on the outside, with a slight malty flavor. I dipped each bite into a side of blackberry jam because it’s essential to add a burst of fruity tang.
This sandwich is reminiscent of a diner classic, the Monte Cristo, which takes it a step further with a deep-fried outer layer. The town I grew up in, in New Jersey, transformed the Monte Cristo into something nearly resembling a doughnut, with a batter that thick. You don’t need to go that far to experience the full spectrum of flavors. The turkey, ham, cheese, and dijon meld perfectly together, and if I had pickles on hand, I would’ve made an amazing French toast Cubano. You could try roast beef with horseradish cream, a chicken cutlet with pickles, a timeless bacon, egg, and cheese, or keep it simple with cream cheese, soy sauce, and jam. You can use either fresh or leftover French toast for any of these options. If using leftovers, just reheat them in the oven, toaster oven, air fryer, or microwave before assembling your sandwich and savoring it.
