Hanxter

We made this the other day for lunch and surprisingly it came out pretty damned good...

2 Granny Smiths, peeled, cored, thinly sliced
1 cup water
1/4 cup maple syrup
1 cinnamon stick
2 eggs beaten
2/3 cup milk
8 THICK slices homestyle bread - sourdough works well
1/4 cup Dijon mustard
1/2 pound firm cheese sliced - any variety works - use what ya like
1/2 pound ham sliced on the thick side
1-2 Tbs unsalted butter

In a med. saucepan combine the apples, water,syrup & cinnamon. Bring to a boil. Lower the heat, stirring occasionally for about 8 minutes or until the apples are tender - not mush. With a slotted spoon move to a bowl and let cool.

In a bowl whisk the eggs and milk. Spread 4 slices of bread with the mustard, half the cheese, ham slices, apples, then the rest of the cheese.

In a large skillet over medium heat with half the butter. You know how much to use! CAREFULLY, dip the BOTTOM of the open faced sandwiches in the egg mixture and set them in the skillet.

Quickly, dip the remaining bread slices - BOTTOMS ONLY - in the egg mixture and places wet side up on the sandwiches.

Cover the skillet and cook till the understands are browned and CAREFULLY flip - adding any more butter as needed. Cook untill the flipped side is browned. Remove to serving plates and let them stand a few before slicing in half.

I served them with fresh fruit as a side with a creamy Italian dressing. I didn't have any - but Roquefort or blue cheese dressing would be great, I think.