8 slices (1/2-inch thick) rustic white country bread
4 slices (1 oz each) Wisconsin gruyere or swiss cheese
8 Jones Dairy Farm Ham Slices
4 oz Wisconsin brick cheese, sliced
1/2 cup milk
1 tablespoon fresh rosemary, chopped (optional)
1 1/2 tablespoons butter
Powdered sugar (optional)
Maple syrup (optional)
1 cup water
1 cup sugar
3 cups fresh or frozen cranberries
1 cup diced onion
2 teaspoons cracked black pepper
1 tablespoon orange zest
Top four slices of bread with 1 slice gruyere cheese, 2 slices ham, 1 slice brick cheese and second slice of bread.
Beat eggs, milk and rosemary in large shallow bowl until well blended.
Heat butter in large nonstick skillet or griddle over medium heat.
Dip sandwiches in egg mixture, coating both sides. Cook about 4 minutes per side or until golden brown, adding additional butter to skillet if necessary.
Sprinkle powdered sugar on top and serve with maple syrup or cranberry and onion relish (see variation), if desired.
Topping Variation: Combine water and sugar and bring to a boil. Add cranberries and onion. Simmer 10 minutes or until relish thickens. Add black pepper and orange zest. Cool. Cover and refrigerate.