Gruyère and Provolone-Stuffed French Toast
- 4 cups ¼-inch diced fresh mango
- 2 cups ¼-inch diced fresh pineapple
- 1 cup chopped fresh cilantro
- 1 or 2 jalapeño peppers, finely chopped
- ¼ cup fresh lime juice
- ¼ cup firmly packed light
- brown sugar
- 24 slices homemade quality white or multi-grain bread
- 8 ounces Gruyère cheese, thinly sliced or shaved
- 8 ounces aged provolone cheese, thinly sliced or shaved
- 4 large fresh Anjou pears
- ¾ cup coarsely chopped pecans
- 12 eggs, beaten
- ¾ cup milk or water
- 12 tablespoons (1½ sticks) butter, softened
- Additional butter and maple syrup, for serving
This is definitely not your plain, everyday French toast.
- For the fruit salsa, combine all the salsa ingredients; keep refrigerated until ready to serve.
- For the French toast, lay out 2 slices of bread per serving. Arrange the Gruyère cheese on one of the slices of bread, and the provolone on the other. Divide the cheese equally between the 12 servings.
- Cut the pears into ⅛-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 Gruyère 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 the 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.