Source of Recipe
From "Retro Recipes from the '50s and '60s" by Addie Gundry
"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."
List of Ingredients
◦ 1 tsp mayonnaise
◦ 2 thick slices brioche bread
◦ 1 tsp grainy mustard
◦ 2 slices Jarlsberg cheese
◦ 2 to 3 ounces sliced smoked ham
◦ 1 large egg
◦ 1 Tbsp half-and-half
◦ 2 tsp unsalted butter
◦ Confectioners' sugar, for sprinkling
◦ Strawberry or raspberry preserves
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.
Makes 1 sandwich