French toast "cordon bleu"

Step by step recipe:

  1. 5 min.French toast "cordon bleu" : Photo of step #1
    Cut 4 slices bread fairly thick. This is a good way to use up bread that has started to go dry.

    Split each slice horizontally, but without cutting all the way through, to form a "pocket".

    Set aside.

  2. 3 min.French toast "cordon bleu" : Photo of step #2
    Chop the parsley and coriander .
  3. 2 min.French toast "cordon bleu" : Photo of step #3
    Mix the chopped herbs with 4 tablespoons breadcrumbs, salt and pepper.

    Cover and refrigerate until needed.
  4. 6 min.French toast "cordon bleu" : Photo of step #4
    In a frying pan, fry 4 slices ham lightly on both sides.
  5. 3 min.French toast "cordon bleu" : Photo of step #5
    Fill each slice of bread with a slice of ham and slices of cheese (Comté shown here).
  6. 2 min.French toast "cordon bleu" : Photo of step #6
    In a bowl beat 4 eggs briefly with 50 g liquid cream, salt and pepper.
  7. 3 min.French toast "cordon bleu" : Photo of step #7
    Pour the beaten eggs into a shallow dish and put the egg and breadcrumb mixture in another.
  8. 3 min.French toast "cordon bleu" : Photo of step #8
    Dip both sides of the sandwiches first in the beaten egg...
  9. 3 min.French toast "cordon bleu" : Photo of step #9
    ...then in the breadcrumb coating.

    Prepare all the sandwiches like this.
  10. 4 min.French toast "cordon bleu" : Photo of step #10
    Pour 50 g butter and 4 tablespoons oil into a large frying pan on medium heat.

    When hot, lay the sandwiches in the pan and cook until golden brown on the first side.
  11. French toast "cordon bleu" : Photo of step #11
    You can turn the heat down at this stage and cover the pan with a sheet of aluminium foil for 2 or 3 minutes to help melt the cheese, but this is not essential if you are using a soft-paste cheese (see below for more about this).
  12. 4 min.French toast "cordon bleu" : Photo of step #12
    When the underneath is nicely browned, turn the sandwiches over and cook the other side.
  13. French toast "cordon bleu" : Photo of step #13
    Serve piping hot.

Remarks:

For the cheese, use whatever you prefer, but do note that if you use a hard-paste cheese (Comté, Emmental, etc.) the texture will be less "melting" than with a soft-paste cheese (Saint-Nectaire, Mont d'Or, etc.) - something children usually love.

Source:

Based on a recipe by Jacqueline Ury.

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