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8 slices (1/2 inch thick) rustic white country bread4 slices (1 ounce dach) Wisconsin alpine-style or Swiss cheese8 tender ham slices or deli thin ham slices4 slices (1 ounce each) Wisconsin brick cheese2 eggs1/2 cup milk1 tablespoon chopped fresh rosemary (optional)1-2 tablespoons butterPowdered sugar, optionalMaple syrup, optional
Place 4 slices bread on countertop. Top each slice of bread with 1 slice alpine-style cheese, 2 slices ham, 1 slice brick and second slice of bread. Beat eggs, milk and rosemary in large shallow bowl until well blended. Heat 1-2 tablespoons butter in large nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook about 4 minutes per side or until golden brown, adding additional butter to skillet in necessary. Sprinkle powdered sugar on top and serve with maple syrup, if desired.
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