Cheddar Cheese, sliced, 19g portions, cut into half
White bread, thick slice
Black Forest Deli Ham, sliced, 18g portions
Burnbrae Liquid Whole Eggs or Large Eggs
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.