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French-style Grilled Ham and Teleme Sandwich



– 3 large eggs – 1 tablespoon freshly ground pepper – 4 cups sliced Black Forest ham – 8 slices (1/4 inch-thick) egg bread – 2 tablespoons butter – 8 ounces Real California teleme cheese, cut into 16 slices (or use Monterey Jack) – 2 tablespoons Dijon mustard – 1 teaspoon finely-chopped fresh tarragon leaves
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In a medium bowl, lightly beat together the eggs, mustard, tarragon, and pepper. Dip each bread slice into the egg mixture, making sure that both sides are thoroughly coated. Put dipped slices on a plate and set aside.In each of two large sauté pans, melt one tablespoon butter over medium-high heat. Add four bread slices to each pan. Cook until the undersides are dark golden brown, about four minutes.Turn slices, and place four slices of cheese and one slice of ham on each of the four slices of bread. (You may need to fold the ham slices in half to fit the bread.)

Cover with the other four bread slices, placing the cooked side down over the cheese and ham. (You will now be using only one pan.) Cover the pan and cook for two to three minutes, or until the bottom sides of the bread are browned. Using a spatula, turn the sandwiches, press to flatten slightly, and cook 2 to 3 minutes more, or until bread is toasted and cheese is melted. Cut in half and serve immediately. If desired, serve a little extra Dijon-style mustard on the side.Per serving: 610 calories, 32 g protein, 280 mg cholesterol, 1320 mg sodium, 2 g fiber, 35 g fat (18 g saturated fat), 52% calories from fat, 41 g carbohydrates