Emeril's Savory Pain Perdu Sandwiches
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Emeril Lagasse
Emeril's Savory Pain Perdu Sandwiches
Emeril's Savory Pain Perdu
Talk about good! This dish would be perfect for breakfast and brunch. Pain Perdu means lost bread in French and is a local New Orleans favorite that pops up on a lot of brunch menus.
Ingredients
- 4 tablespoons Creole or whole-grain mustard
- 8 to 12 slices French bread, each about 1/4-inch thick
- 1/4 pound Mortadella, thinly sliced
- 1/4 pound Genoa salami, thinly sliced
- 1/4 pound Provolone cheese, thinly sliced
- 2 eggs
- 1/4 cup heavy cream
- Salt
- Freshly ground white pepper
- 4 tablespoons butter
- Confectioners' sugar
Directions
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Spread the mustard on each half of bread. (You may be able to make up to 6 sandwiches, depending on the size of your french bread.) Layer with the cheese and meats on one half, then top with the second half of the bread. Press lightly together. In a shallow mixing bowl, whisk the eggs and cream together. Season with salt and pepper. Heat 2 tablespoons of the butter in a nonstick skillet over medium heat. Dip 2 of the sandwiches into the egg mixture, coating evenly. Fry in the butter until golden brown, 2 to 3 minutes on each side. Remove from the pan and slice horizontally. Serve warm with a sprinkle of confectioners' sugar if desired. Repeat the process with the remaining butter and sandwiches.
