Dinner
Plumcot Farro Salad
50 min
Ingredients:
4 sourdough bread slices
4 tsp. of dijon mustard
1 cup of gruyere, shredded
10 ounces of ham, thinly sliced
2 plumcots, thinly sliced
6 tbsp. of unsalted butter, softened
2 eggs
3 tbsp. of milk
1/2 tsp. of nutmeg
1/2 tsp. of kosher salt
1/2 tsp. of black pepper
powdered sugar for dusting
4 tsp. of dijon mustard
1 cup of gruyere, shredded
10 ounces of ham, thinly sliced
2 plumcots, thinly sliced
6 tbsp. of unsalted butter, softened
2 eggs
3 tbsp. of milk
1/2 tsp. of nutmeg
1/2 tsp. of kosher salt
1/2 tsp. of black pepper
powdered sugar for dusting
Steps:
Step 1
In a large shallow dish whisk together eggs, milk, nutmeg, kosher salt and black pepper until smooth.
Step 2
Evenly coat one side of the bread slices with an even coat of butter. On the other side of the slices, spread an even layer of dijon mustard. Add ham slices and on the remaining add the shredded cheese. Pile the sliced plumcots in the middle of the sandwich.
Step 3
Dip sandwich very carefully into egg mixture on both sides to evenly coat. Heat a medium sized cast iron skillet with two tbsp. butter. Once the butter has melted, fry sandwich on each side for 2-3 minutes or until golden brown. Dust the tops of sandwiches with powdered sugar for a classic Monte Cristo!
