French-Toast Grilled Cheese

Props and Styling by Mindy Rubin
Photography by Hudi Greenberger

This recipe was inspired by my last vacation trip to Miami, when I did brunch at Zak the Baker. I ordered a grilled cheese sandwich, which was prepared on French toast bread and then pan-fried into a sandwich. I took this a step further and coated the French toast in cornflakes, then pan-fried it into a grilled cheese sandwich stuffed with sautéed baby kale for that extra Melaveh Malkah crunch!

YIELDS 3 FAT SANDWICHES

• 6 slices challah
• 4 eggs
• ¼ cup milk
• ½ tsp salt
• hand-crushed cornflakes
• 3 Tbsp olive oil (or butter), divided
• 6 slices mozzarella cheese

Sautéed Baby Kale

• 1 Tbsp olive oil
• 2 cloves garlic, crushed
• pinch or 2 salt
• 2 handfuls baby kale (or baby spinach leaves)

Prepare the sautéed baby kale: Heat olive oil in a small pan. Add crushed garlic and salt, then add baby kale. Mix for a few minutes until it’s nicely wilted. Remove from heat and set aside.

Prepare your sandwiches: Whisk the eggs with milk and salt. Dip the challah slices into the egg mixture, then coat in crushed cornflakes.