4 cups fresh mango, diced, 1/4 inch
2 cups fresh pineapple, diced 1/4 inch
1 cup chopped fresh cilantro
1 or 2 jalapeño peppers, finely chopped
1/4 cup fresh lime juice
1/4 cup brown sugar
24 slices homemade quality white or multi-grain bread, sliced
8 ounces Wisconsin alpine cheese, thinly sliced or shaved
8 ounces Wisconsin aged provolone cheese, thinly sliced or shaved
4 large fresh Anjou pears
3/4 cup pecans, coarsely chopped
12 eggs, beaten
3/4 cup milk or water
6 ounces (1 1/2 sticks) butter, softened
Additional butter and maple syrup, for serving
For the fruit salsa, combine all the salsa ingredients; keep refrigerated until ready to serve.
For the stuffed French toast, lay out 2 slices of bread per serving. Arrange alpine on one side of each serving and the provolone cheese on the other. Divide the cheese equally between the 12 servings.
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 and the provolone.
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.