| Ingredient | ULF # | Portion |
|---|---|---|
| Pan O Gold 3/4" Sliced Cranberry Wild Rice Bread | 717802 | 2 slices |
| Cloverdale Sliced Smoked Ham | 549020 | 3 oz. |
| Roth Kase Gruyere Grand Cru, sliced | 211702 | 2 slices |
| Sparboe Farms Large Egg | 215608 | 1 each |
| Land O Lakes Select 2% Milk | 149507 | 2 Tbsp. |
| Ruby Kist Cranberry Sauce | 173712 | 4 Tsbp. |
| United Sugar Powdered Sugar (optional) | 340828 | dust |
Whisk the egg in a bowl with milk. Dunk slices of bread into the egg mixture and coat completely.
Melt butter in sauté pan. Cook one side of each bread slice, until golden brown.
Flip bread slices and assemble Grand Cru, ham and cranberry sauce on one slice of bread. Top with remaining slice.
Cook until cheese is melted and bread is golden brown, flipping as needed.
Dust sandwich with powdered sugar (optional).
