INGREDIENTS
6 leftover sandwich halves (any filling, sturdy sandwich bread only)
6 eggs
1½ cups half-and-half
6 tsp. kosher salt
Butter for greasing
Fresh greens and dressing
PREPARATION
• Remove filling from the leftover sandwiches, leaving any mayonnaise or other spread on the bread. Set the filling aside.
• In a large mixing bowl, whisk together the eggs, half-and-half and salt. Submerge the bread in the mixture to soak.
• Meanwhile, in a large pan over medium heat, melt a small pat of butter. When the pan is hot, remove 2 to 3 pieces of bread from the liquid, shaking gently. Add the bread to the pan and cook until golden brown on 1 side, 3 to 4 minutes. Flip and cook another 3 to 4 minutes. Remove and set on serving plates. Repeat with the remaining slices of bread.
• Chop the sandwich filling and toss with the fresh greens and dressing to make a small salad. Top each serving with the salad.
This article appears in October 2015.