Look for the seal.

Savory French Toast



– 3/4 cup shredded Real California sharp Cheddar cheese, room temperature – 2 ounces Real California cream cheese, room temperature – 2 tablespoons chopped dill pickle – 1 1/2 tablespoons stoneground mustard – 1/4 teaspoon dried dill – 8 1/2-inch-thick slices rustic rye bread – 4 ounces thinly sliced corned beef – 2 large eggs, beaten – 1/2 cup Real California milk or half and half – 1/4 teaspoon garlic salt – 1/4 teaspoon pepper – 2 tablespoons (1/4 stick) Real California unsalted butter
Find real california milk products near you
Find & Buy


Prep time: 25 minutes

Cook time: 15 minutes

In a medium bowl, combine Cheddar cheese and cream cheese and set aside. In a small bowl, combine pickle, mustard, and dill and set aside.

Arrange bread on a work surface. Spread cheese mixture on one side of all 8 slices. Spread pickle mixture on 4 slices, on top of cheese mixture. Arrange corned beef on top of pickle mixture, keeping it slightly away from edges of bread, then top with remaining 4 slices of bread, cheese side down. Press edges of top slices and bottom slices together to help seal.

In a shallow bowl or pie pan, combine eggs, milk, garlic salt, and pepper.

In a very large skillet over medium-low heat, melt butter. One at a time, carefully dip sandwiches into egg mixture, turning to coat both sides. Transfer to the skillet and cook until golden brown, 3 to 4 minutes per side.

Per Order:

Serves 4