Cheddar Cheese, sliced, 19g portions, cut into half
White bread, thick slice
Black Forest Deli Ham, sliced, 18g portions
2% Milk
Burnbrae Liquid Whole Eggs or Large Eggs
Canola oil
Recipe Preparation
Two days before, thaw the frozen pre-cooked homestyle plain omelettes under refrigeration
Preheat convection oven to 300°F/150°C. Remove omelettes from the refrigerator and place on a parchment-lined baking sheet(s). Place in preheated oven convection and heat for `11 minutes until internal temperature reaches 165°F/74°C held for at least 15 seconds.
In a small bowl, mix the mayonnaise and mustard together. Cut the cheese slices into halves. Hold at >140°F/60°C until ready to assemble sandwiches.
While the egg omelets are heating, start assembling the sandwiches to be ready to grill. Place half of the whole bread slices on a flat surface and spread the mayonnaise mustard on the mixture on them. Top with ½ cheese slice (9 g) followed by 1 slice (18 g) of black forest deli ham. Place the second half slice of cheese on top and top with the second slice of bread. Place in a 4” deep insert pan and layer with parchment paper in between sandwiches. Hold under refrigeration at <4°C/40°F until egg omelettes are heated and ready to grill sandwiches.
In a shallow pan, whisk together the milk and eggs. Heat oil on grill to medium-high heat. Remove the assembled sandwiches from the refrigerator and place 1 heated omelette between the ham, top with a second cheese slice and then a bread slice. Carefully dip the sandwiches into the egg/milk mixture on both sides and place on a heated grill. Fry the sandwiches for 2-3 minutes on each side or until golden brown. Transfer back into the insert pan and cover with a lid. Hold at >140°F/60°C until service.
At point of service, cut each grilled sandwich in half and serve immediately.
Plating and Garnishing Suggestions: Serve with a vinaigrette mixed green salad and ketchup as a condiment.
English 
French 
