Deviled Ham Sandwiches:

  • 1 pound Ham (Cut into 1” chunks)
  • ½ cup mayonnaise
  • ¼ cup Dijon mustard
  • ½ cup minced shallot
  • 2 Tbsp. chopped parsley
  • ¼ cup sweet pickle relish
  • 2 Tbsp. minced fresh thyme leaves
  • To taste kosher salt
  • Freshly ground black pepper, to taste
  • 16 ½” slices brioche

French Toast

  • 4 large eggs
  • 2 cups whole milk
  • ½ cup maple syrup
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 8 Tbsp. unsalted butter, as needed
  • Additional maple syrup for serving




Meal Course:


Dish Type:



Deviled Ham

  1. Combine all ingredient except brioche in food processor fitted with the steel blade. Pulse to form a thick, finely chopped mixture. Taste for seasoning. Remove from food processor and use immediately or refrigerate, covered up to 3 days.
  2. Arrange 8 slices of brioche on a work surface and divide the ham evenly among the slices, spreading mixture to cover brioche. Top ham with remaining slices of brioche and press sandwiches together. Use immediately or refrigerate, wrapped in plastic wrap overnight.

French Toast

  1. In a large bowl whisk the eggs with the milk, maple syrup, salt and pepper. Pour mixture into a 2” deep half pan. Arrange 4 prepared Deviled Ham sandwiches in the egg mixture and press gently to submerge. Let stand 5 minutes to absorb egg then carefully turn sandwiches to soak other side. Remove to a rack set over a sheet pan and soak remaining sandwiches.
  2. While sandwiches are soaking, heat 10” non-stick skillet over medium-high heat and melt 2 tablespoons of butter. Alternatively, heat a flat top o griddle. When butter foams add 2 sandwiches and cook on one side until golden brown, about 4 minutes. Using wide spatula, turn sandwiches and brown other side. Keep warm in a 200°F oven while cooking remaining sandwiches. Serve with warm maple syrup.