Yield: 16 servings.
Caramelized Apples and Onions:
2 2/3 Tbsp. unsalted butter
1 qt. yellow onions, julienne cut
1 qt. apples, peeled, julienne cut
1 cup Dijon mustard
2 cups whole milk
1/3 cup ground cinnamon
32 slices sourdough bread, sliced
32 slices ham (1 oz. each)
16 slices Swiss cheese (1 oz. each)
For caramelized apples and onions: Heat sauté pan on medium heat. Add butter; cook until melted. Stir in onions; cook until they start to wilt. Add apples; cook until apples are tender and onions are caramelized, stirring occasionally. Remove from heat. Stir in mustard.
For French toast: Whisk eggs, milk and cinnamon until blended. Dip bread in egg mixture, turning to evenly moisten both sides of each slice. Add to skillet; cook until golden brown on both sides, turning once.
For each serving: Top 1 French toast slice with 2 ham slices, 2 Tbsp. caramelized apples and onions and 1 cheese slice. Broil until cheese is melted. Cover with second French toast slice.