Yield: 4 servings
|8 slices||Brioche bread -; (abt 1/4\" thk)|
|¼ cup||Unsalted butter; softened|
|½ cup||Creole or whole grain mustard|
|16 slices||Capacola sausage -; (thin slices)|
|12 slices||Swiss cheese; (thin slices)|
|¼ cup||Heavy cream|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|2 mediums||Yellow onions; marinated in hot|
|\N \N||Sauce; dredged in flour, fried until|
|\N \N||Golden brown; and seasoned with|
|\N \N||Emeril's Essence; see * Note|
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the griddle. Brush one side of each piece of broiche with butter.
Spread the other half with mustard. On four slices of bread, mustard-side up, lay a piece of cheese. Place two slices of sausage on top of the cheese. Lay a piece of cheese over the sausage. Place two slices of sausage on top of the cheese. Lay a piece of cheese over the sausage. Top each pile with the remaining bread, mustard-side down. In a mixing bowl, whisk the eggs and cream together. Season with salt and pepper. Dip sandwiches in the egg mixture and place on a hot griddle and cook for 2 to 3 minutes on each side, or until golden brown and the cheese has melted. Slice the sandwiches in half and serve with the fried onions. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B27 broadcast 03-30-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.