Recipe courtesy of Jeff Mauro
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 sandwiches
Level:
Easy
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 sandwiches
Level:
Easy

Ingredients

Strawberry Habanero Jam:
Custard:
Sandwich Build:

Directions

Watch how to make this recipe.

For the strawberry habanero jam: In a 4-quart saucepan set over medium heat, add the sugar, orange zest and juice, and stir until the sugar dissolves. Turn the heat up to high and add the strawberries and habanero. Bring to a boil, stirring often, until the temperature reaches 200 degrees F on a candy thermometer. Once the jam has reached that temperature, remove it from the heat and allow it to cool slightly. Once cooled, you can serve immediately. Store any leftovers in an airtight container in the refrigerator for about a week.

For the custard: In a baking dish, whisk together the, milk, salt, sugar, nutmeg and eggs. Reserve.

For the sandwich build: Preheat a griddle over medium heat. Top a slice of Texas toast with a slice of cheese, one-quarter of the ham, a second piece of cheese and the second slice of toast. Dip the sandwiches into the custard, letting the excess drip off. Add some butter to the griddle and gently pan fry each sandwich until golden brown, 2 to 3 minutes each side. Remove from the griddle, dust with some powdered sugar, if using, and serve some strawberry habanero jam on the side.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

The Big Egg Monte Cristo

Recipe courtesy of Elizabeth D Morehead|Gal Buchanon

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories