One benefit from working at home is all the nice lunches we can make. Mostly using bits and bobs from the fridge. These French toast sambos are great and you can experiment with the filling, though we reckon cheese is a must.
Fontina, prosciutto and sage-stuffed French toast – serves 4
- 8 slices of crusty bread
- 300g fontina (we used Gruyere), sliced
- 12 slices prosciutto
- a few sage leaves
- 2 eggs, beaten and seasoned
- butter for frying
Put layers of the cheese, prosciutto and sage onto 4 slices of the bread. Cover with the rest of the bread to make sandwiches, then dip into the beaten egg, soaking on both sides.
Heat a knob of butter in a frying pan and fry the sandwiches. Press down on them as they cook until browned on both sides and the cheese has melted.
(Original recipe by Janine Ratcliffe in Olive Magazine, May 2014.)
Jono & Jules do food & wine 