Emeril's Savory Pain Perdu

Total Time:
15 min
15 min

4 servings

  • 4 tablespoons Creole or whole grain mustard
  • 8 slices French bread, sliced 1/4-inch thick
  • 1/4 pound Mortadella sausage, thinly sliced
  • 1/4 pound Genoa salami, thinly sliced
  • 1/4 pound Provolone cheese, thinly sliced
  • 2 eggs
  • 1/4 cup heavy cream
  • Salt
  • Freshly ground white pepper
  • 4 tablespoons butter
  • Shaker of powdered sugar
  • Smear the mustard on each half of bread. Layer with the cheese and sausages on one half, then top with the second half of the loaf. Press together slightly. In a shallow mixing bowl, whisk the eggs and cream together. Whisk well. - Season with salt and pepper. Heat 2 tablespoons of the butter in a nonstick skillet over medium heat. Dip 2 of the sandwiches into the egg mixture, coating evenly. Fry in the butter until golden brown, 2 to 3 minutes on each side. Remove from the pan and slice horizontally. Serve warm with a sprinkle of powdered sugar. Repeat the process with the remaining butter and sandwiches.

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