Grilled French toasted sandwiches with mustard, ham and gruyère cheese

This sandwich recipe sees French toast and grilled cheese collide to create the ultimate in outdoor fare! Whip up this toasted sandwich on the barbecue or grill and enjoy the taste of comfort food wherever you may be

By Sophie Gray
  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


  • 4 x 2.5cm thick slices of bread
  • 3 eggs
  • 3/4 cup milk
  • salt and pepper
  • 40 gram butter, melted
  • 4 tablespoon plain flour
  • 2 teaspoon dijon mustard
  • a dash of milk
  • 4 tablespoon store-bought caramelised onion relish or onion jam (optional)
  • 4 large slices of gruyère cheese
  • 100 gram shaved champagne ham


  • 1
    Place the bread slices flat on a board and slice each horizontally, keeping one edge intact to create a flap you can lift and lower back in place.
  • 2
    Combine eggs, milk and salt and pepper in a shallow dish; whisk lightly and set aside.
  • 3
    In a small bowl mix the butter, flour, mustard and milk to form a spreadable paste. Spread the insides of each slice of bread with the paste. Add onion jam, if using, then fill with a good slice each of cheese and some ham.
  • 4
    Heat an oiled grill to medium heat. Dunk each sandwich quickly on both sides in the egg mixture and place on the oiled grill. If your barbecue has a cover, close it. Cook gently for around 5 minutes each side until golden and crisp outside and melting in the middle.


Similar to emmental and comté, gruyère is an Alpine cheese which has high moisture and melts cohesively. A really hard cheese, like parmesan, will melt as individual shavings; a soft cheese like brie will melt and flow; and young cheese like mozarella is all stretch. The best cheeses combine both age and moisture for flavour, melt and stretch. Use your favourite chutney instead of onion jam. PER SERVE Energy 339kcal, 1419kj • Protein 24g • Total Fat 15g • Saturated Fat 7g • Carbohydrate 26g • Sugars 10g • Fibre 2g • Sodium 872mg