Chef notes
The first time I tasted this legendary sandwich was at Au Pied de Cochon, a restaurant in the heart of Montreal. I counted seven different types of meat, a heavenly cheese mixture and too much syrup for one plate. This sandwich is the ultimate combination of sweet and salty. Here is a simpler version (your liver will thank me!).
Ingredients
- 3 tablespoons mayonnaise
- 1 tablespoon whole-grain mustard
- 1 loaf white bread
- 1 cup finely grated Gruyere cheese, divided
- 1 cup finely grated Emmental cheese, divided
- 10 ounces old-fashioned ham, divided
- 3 large eggs
- 1/2 cup whole milk
- 5 tablespoons butter, divided
- pure maple syrup, for drizzling
- freshly ground black pepper
Preparation
1.In a small bowl, combine mayonnaise and mustard.
2.Using a bread knife or a sharpened chef's knife, trim crust from all sides of bread loaf. Shape bread into perfect rectangle. Cut bread lengthwise into 3 equal slices.
3.Spread 3 tablespoons of the mustard-mayo on 3 bread slices.
4.To assemble the sandwich, place half the cheese and half the ham on one slice of bread. Cover with a second slice of bread, mustard-mayo side down, and spread the top with the remaining 1 tablespoon of mustard-mayo. Add the remaining cheese and ham and top sandwich with the remaining piece of bread.
5.Crack eggs into a rectangular dish that is large enough to hold the sandwich. Whisk until smooth, then add milk.
6.Dip sandwich in the egg mixture on all sides for several minutes so bread can absorb it.
7.In a nonstick skillet, melt 2½ tablespoons butter over medium heat. Add sandwich and grill on all sides until it forms a nice golden crust. Use a spatula to move the sandwich often to prevent it from burning. Once butter turns brown, add more butter.
8.Transfer sandwich to a cutting board. Cut sandwich into 4 to 6 slices and garnish with a generous amount of maple syrup. Top with pepper.
