Aged Alpine-Style Cheese and Provolone-Stuffed French Toast

Aged Alpine-Style Cheese and Provolone-Stuffed French Toast

prep time

minutes
cook time

minute
servings
12

Ingredients


















Cooking Instructions

For fruit salsa:


1

Combine all the salsa ingredients; keep refrigerated until ready to serve.


For stuffed French toast:


1

Lay out 2 slices of bread per serving. Arrange alpine-style cheese on one side of each serving and the provolone cheese on the other. Divide the cheese equally between the 12 servings.


2

Cut the pear into 1/8-inch slices from top to bottom. Place a layer of pear slices on top of the cheese on one side of the sandwich. Sprinkle with the pecans. Cover with the other half of the sandwich so that the pears and nuts are sandwiched between the alpine-style cheese and the provolone.


3

Beat the eggs and milk together. Dip the sandwiches in the mixture, allowing the mixture to soak in for a minute or two. Spread the griddle with butter. Grill the French toast sandwiches until golden brown on both sides and the cheese is melted. Cut into quarters and serve with additional butter and maple syrup, with fruit salsa spooned on the side.


Ingredients


















Cooking Instructions

For fruit salsa:


1

Combine all the salsa ingredients; keep refrigerated until ready to serve.


For stuffed French toast:


1

Lay out 2 slices of bread per serving. Arrange alpine-style cheese on one side of each serving and the provolone cheese on the other. Divide the cheese equally between the 12 servings.


2

Cut the pear into 1/8-inch slices from top to bottom. Place a layer of pear slices on top of the cheese on one side of the sandwich. Sprinkle with the pecans. Cover with the other half of the sandwich so that the pears and nuts are sandwiched between the alpine-style cheese and the provolone.


3

Beat the eggs and milk together. Dip the sandwiches in the mixture, allowing the mixture to soak in for a minute or two. Spread the griddle with butter. Grill the French toast sandwiches until golden brown on both sides and the cheese is melted. Cut into quarters and serve with additional butter and maple syrup, with fruit salsa spooned on the side.


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