Open-faced sandwich a play on early-1900s Parisian breakfast

Rich and salty, the open breakfast sandwich is an elegant play on the classic Monte Cristo, a variation of a French dish called Croque Monsieur that was first served in Parisian bars and cafés in the early 1900s. It’s everything you want in your first meal of the day — a marriage of sweet and salty under a creamy and nutty blanket of cheese.

I used honey mustard instead of Dijon because that’s what I had in the fridge. If you can’t find Gruyère, Swiss cheese is a fine substitute.

French Toast Ham and Cheese Sandwiches

Makes: Four servings

3 large eggs 1/2 cup whole milk 1 Tbsp sugar Pinch each of salt and grated cinnamon Butter for the pan 4 thick slices brioche Dijon mustard 12 very thin ham slices 1 cup finely grated Gruyère cheese Raspberry or strawberry jam for dipping

In a medium shallow bowl, whisk together eggs, milk, sugar, salt and cinnamon.

In non-stick skillet set over medium heat, melt enough butter just to coat the bottom of pan. Dip a slice of brioche into egg mixture and let it rest for about 15 seconds on each side before transferring it to hot pan. Cook for about two minutes per side until golden brown on both sides. Transfer to a wire rack and repeat with remaining bread slices. Preheat broiler. Spread each slice of warm French toast with as much Dijon mustard as you’d like. Top each piece with three pieces of ham and sprinkle with Gruyère. Place on baking sheet.

Broil for about two minutes until ham is toasted and cheese is bubbling and melted. Keep an eye on the sandwiches as they can quickly burn.

Serve warm with jam on the side for dipping.

— Adapted from Joy the Baker Over Easy by Joy Wilson (Clarkson Potter, March 2017, $27.50)