Go Back
+ servings
Print Recipe
4 from 1 vote

Steam Oven Ham and Cheese French Toast Sandwiches

Oozy, cheesy middles and a puffy, almost souffle-like French toast exterior make these some of the best sandwiches you'll ever pull out of your kitchen.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breads, Breakfast, Main Course
Cuisine: Australian, French
Keyword: combi steam sandwich, French toast sandwich, ham and cheese French toast
Servings: 4
Calories: 768kcal

Ingredients

  • 8 slices white bread I most often use a crusty white loaf. Sourdough isn't great for this recipe – the heavier, denser crumb doesn’t soak up the liquid as well
  • 2 tbs Dijon mustard optional
  • 16 slices ham thinly cut, I prefer off the bone
  • 7.5 oz Gruyere cheese I slice it quite thickly because this is an occasional dish and I don’t like to do it halfway; you’ll need less if you slice thinly
  • 6 eggs large
  • ½ cup whole milk
  • salt for seasoning
  • pepper for seasoning
  • 1 tbs butter for the fry pan

Instructions

  • Preheat your oven to 400⁰F/200⁰C, combination steam setting. If your oven has variable steam settings, use 80% steam. If not, don't worry! Just set to combi steam at the correct temperature and your oven will figure out the humidity for you. Line a perforated tray with parchment (baking) paper.
  • Make up four ham and cheese (and mustard, if you like) sandwiches. Scant on the detail here because I’m sure you don’t need step by step instructions for sandwich making!
  • Whisk the eggs and milk together in a wide, shallow dish which will easily fit a whole sandwich. Season with salt and pepper.
  • Place a fry pan over medium high heat and add a little butter to coat the bottom.
  • While the pan heats, soak 2 of the sandwiches in the egg mix until it’s absorbed enough to go right through the bread (but not so much it falls apart). You’ll have to carefully turn them over to get both sides soaked. Transfer the soaked sandwiches straight into the fry pan and cook for a minute or two each side until browned, but don’t worry about cooking through. Repeat with the remaining sandwiches, transferring the first 2 to the lined tray once they're browned.
  • Transfer the remaining 2 sandwiches to the tray and cook for 10 minutes, or until they’re puffy, oozy and golden all over. Serve immediately.

Notes

  1. The ingredient list is somewhat subjective, you’ll need to increase and decrease quantities of ingredients as you see fit, especially the eggs and milk, as different breads soak up different amounts of liquid.
  2. If you feel so inclined, there are a multitude of sweet fillings you could substitute for ham and cheese here. Think Nutella, sliced bananas, fresh berries or dulce de leche. Or go all out with an Elvis-inspired sweet and savoury mix of peanut butter and fried bacon. I take no responsibility for your cholesterol levels after eating such a thing, though.

Nutrition

Calories: 768kcal | Carbohydrates: 27g | Protein: 54g | Fat: 48g | Saturated Fat: 22g | Cholesterol: 384mg | Sodium: 1971mg | Potassium: 563mg | Fiber: 2g | Sugar: 5g | Vitamin A: 998IU | Calcium: 751mg | Iron: 4mg