Rich leftover challah bread soaked in a savory chili cumin batter and fried to golden perfection. Top all that with ham, chicken, cheese, and avocado for an open face sandwich that dreams are made of.
Leftovers are opportunities tucked into Tupperware, a chance to create something new from the scraps and snacks of meals past.
This past Sunday I made cinnamon rolls and challah to bring to a birthday brunch so not only was there leftover challah but there was also the leftover egg wash that made it shiny and pretty. I never know what to do with that, it’s so hard to just throw away. Add milk, make a sandwich. That’s what I’ll do from here on out if I’m not in a syrup mood.
Challah is amazing when fresh but the minute it starts to stale its amazing floats away as quickly as that heady scent the baking bread filled your house with just a few short hours before. But fear not because slightly stale Challah and its cousin Brioche are the lazy like Sunday morning way to rich and dang delicious French toast.
Savory French toast sandwich with chicken and avocado
Makes two open face sandwiches
Ingredients
- 1 egg lightly beaten with about a quarter cup of milk
- About ¾ tsp. chili powder, I inadvertently ended up with considerably more chili powder than I intended because I dumped rather than scooping out a measured amount and all was still quite good.
- About ½ tsp. ground cumin
- A pinch of salt
- A few grounds of fresh black pepper
- 2 slices slightly stale challah or other bread you might have one or two slightly stale pieces left of.
- 2 slices of ham
- ¾ cup cooked chicken, sliced
- Enough sliced sharp cheddar to cover the sandwiches
- 1/3-1/2 an avocado cut into thin slices
Instructions
- Combine egg, milk and spices in a pie dish and whisk until completely combined
- Pre-heat a cast iron skillet or griddle over low/ medium- low heat
- Soak the bread slices in the batter for about 3-5 minutes, turning midway, and prepare your other ingredients so they are ready to go.
- Butter or oil the skillet and add the bread. Once it is golden brown on the first side (about another 3-5 minutes) flip it over and top the bread with the ham, chicken, and cheese. Cover and cook until the bread is golden brown.
- If necessary, place the sandwich under the broiler to completely melt the cheese.
- Top with avocado and serve.
Some additional thoughts:
I opted to not add any additional condiments but a thin slather of cream cheese or sour cream before adding the ham and chicken sounds good in a painted lily sort of way.
Since I used a cast iron skillet it was an easy switch to the oven for a last minute broil to get the cheese good and bubbly.
Printable recipe
savory french toast sandwich with chicken and avocado
Ingredients
- 1 egg lightly beaten with about a quarter cup of milk
- About ¾ tsp. chili powder
- About ½ tsp. ground cumin
- A pinch of salt
- A few grounds of fresh black pepper
- 2 slices slightly stale challah
- 2 slices of ham
- ¾ cup cooked chicken sliced
- Enough sliced sharp cheddar to cover the sandwiches
- 1/3-1/2 an avocado cut into thin slices
Instructions
- Combine egg, milk and spices in a pie dish and whisk until completely combined
- Pre-heat a cast iron skillet or griddle over low/ medium- low heat
- Soak the bread slices in the batter for about 3-5 minutes, turning midway, and prepare your other ingredients so they are ready to go.
- Butter or oil the skillet and add the bread. Once it is golden brown on the first side (about another 3-5 minutes) flip it over and top the bread with the ham, chicken, and cheese. Cover and cook until the bread is golden brown.
- If necessary, place the sandwich under the broiler to completely melt the cheese.
- Top with avocado and serve.
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