BLUEBERRY MAPLE + BACON SAUSAGE MONTE CRISTO SANDWICHES

INGREDIENTS 

sliced texas toast (or any good sliced brioche bread)
berry jam
swiss cheese slices
blueberry maple + bacon sausage
powdered sugar
butter

FRENCH TOAST BATTER
4 whole eggs
1 cup milk
1/2 tsp ground cinnamon

INSTRUCTIONS

Let’s start with the sausage. Preheat oven to 350 degrees. Divide the breakfast sausage into four equal parts, roll them into balls and then gently flatten them down into round patties. Place the patties on a cookie tray lined with parchment paper, and place in the oven for 15 minutes. Check the internal temperature and once it hits 165 degrees, pull it. Allow the sausage to rest until cooled down to room temperature. Once cooled, slice the patty in half lengthwise to create two thinner discs. Set the sausage to the side while we prepare the rest of the sandwich ingredients.

In a mixing bowl, combine your French toast batter and whisk vigorously.  Set aside. Now, turn to the sandwich. Place two slices of bread on your cutting board. On one slice, spread your berry jam evenly across the bread. Place one portion of your blueberry maple + bacon sausage on top of the jammed bread. Top the sausage with two slices of Swiss cheese. Place the second piece of bread on top and gently squish it together.

Next phase: warm a skillet over medium heat and put a tablespoon of butter into the skillet, letting it melt. Gently dip the entire sandwich in French toast natter. Once the butter is melted and bubbling, place your dipped sandwich into the skillet. Slowly cook the first side of the sandwich until it is golden brown and toasty. Flip the sando over and repeat the same process on the other side. Once both sides of the sandwich are cooked, remove from heat.

To serve, cut each sando in half diagonally, and dust generously with powdered sugar and sea salt. Feel free to dip into any excess jam, maple syrup, or any other fun breakfast type sauce. Enjoy.