French Toast Sandwich Recipe

Whisk mixture

In a shallow wide bowl or pie plate large enough to hold a slice of bread, crack the eggs and whisk lightly. Add the milk, Dijon mustard, maple syrup (or honey), salt, pepper and cinnamon (if using). Whisk until combined and slightly frothy. Set aside.

Season the tomato slices with the 1/4 tsp salt and 1/4 tsp pepper; allow to sit while you prepare other components so juices draw out slightly (about 2–3 minutes).

If desired, spread a thin layer of mayonnaise or softened butter on one side of each bread slice to add moisture barrier and flavor. This also helps prevent sogginess once assembled.

Arrange the ham, cheese and spinach so they are ready for assembly. For even melting, fold or layer ham so it fits the bread; tear large spinach leaves if needed.

Make three sandwiches: place 2 slices of bread per sandwich. On the interior of one slice, layer 1–2 slices of ham, then 1 slice of cheese (fold if necessary), a few tomato slices, and a handful (~1/3 cup) of baby spinach. Top with the second bread slice, spread side inward if you used a spread. Repeat for remaining sandwiches.

Press each sandwich gently to compact the filling so it soaks evenly with the egg mixture.

Heat a large skillet or griddle over medium-low to medium heat. Add 1 tablespoon of butter and let it melt and coat the pan. Reduce heat to medium-low — you want the outside to become golden without burning before cheese melts.

Working one sandwich at a time, place a sandwich into the shallow egg mixture and let it soak for 15–25 seconds per side, pressing gently so the bread absorbs but does not collapse. For very thick bread, extend to 30 seconds per side, but avoid oversaturation.

Transfer the soaked sandwich to the preheated skillet. Cook for 3–4 minutes per side, adding the remaining tablespoon of butter to the pan before flipping the first sandwich (or add a bit more if pan is dry). The sandwich should be deep golden brown and crisp, and cheese should be melted—cover the pan with a lid for 30–60 seconds if cheese needs extra melting.

Adjust heat as needed: lower slightly if browning too fast before warming through. Repeat soaking and cooking for the remaining sandwiches, wiping the pan and adding small pats of butter between batches if necessary.

When each sandwich is cooked, transfer it to a cutting board and let rest 1 minute. Slice each sandwich in half diagonally or in the preferred manner.

Serve immediately while warm. Optional: serve with extra maple syrup, mustard, or a small green salad on the side.