1 lb. Mountain View Mild Smoked Sausage (cooked & cut lengthwise)
8 slices sourdough bread
8 slices Swiss cheese (room temperature)
½ cup vegetable oil
10 tbsp. butter (softened)
1 cup jalapeno jam
4 eggs (divided & beaten)
2/3 cup milk
¼ tsp. salt
½ cup powdered sugar (for dusting)
In a small bowl, combine ¼ cup jalapeno jam with 2 tbsp. butter. Spread mixture onto 4 slices of bread. Top each buttered bread in this order:
1 slice Swiss Cheese, Mild Link slices (a little over 1 link per sandwich), then another slice Swiss Cheese and top with a slice of bread. Press down slightly.
Butter both sides of the sandwich and set aside.
In a small baking dish, whisk together 4 eggs, 2/3 cup milk and ¼ tsp. salt.
Carefully dip one sandwich into egg mixture and allow to soak for 10 seconds.
Flip onto other side and allow to soak in mixture for another 10 seconds.
Transfer sandwich to cooling rack set over wax paper, then repeat with remaining sandwiches.
Heat ¼ cup of oil and 2 tbsp. butter in a skillet over medium-high heat until the butter stops foaming but is not brown. Fry sandwiches until golden brown, about 2 minutes on each side. Transfer to a cutting board. Add more butter and oil if skillet is dry.
Allow to cool for 1-2 minutes, then cut in half. Dust with powdered sugar and serve with jalapeno jam. Servings: 4.