Serve with your favourite barbeque sauce, red pepper jelly or ketchup for dipping and a veggie salad on the side.
4 eggs
1 cup (250ml) milk
1 tbsp (15ml) Dijon mustard
1 tsp (5ml) dried basil
Pinch each, salt and pepper
Eight ¾-inch (2cm) thick slices whole wheat multigrain bread
8 thin slices Canadian Havarti cheese
4 oz (125g) sliced ham or smoked turkey
½ cup (125ml) drained roasted red peppers, cut into strips
1 tbsp (15ml) butter, softened
1. In a shallow dish, whisk eggs until blended; whisk in milk, mustard, basil, salt and pepper. 2. Place four of the bread slices on a work surface. Place one slice of cheese on each bread slice. Top evenly with ham and red peppers, then remaining cheese slices. Top with remaining slices of bread. Dip sandwiches into egg mixture, turning to coat, and soak bread well. Discard any excess egg mixture. 3. Heat a large non-stick skillet or electric griddle over medium heat. Brush with a thin layer of the butter. Cook sandwiches, in batches as necessary, turning once, for 3 to 4 min on each side or until browned and cheese is melted. Brush the pan with more butter between batches as necessary.
Prep: 10 min-Cook: 6 to 8 min. per batch-4 servings
