Emeril's Savory Pain Perdu

Talk about good! This dish would be perfect for breakfast and brunch. Pain Perdu means lost bread in French and is a local favorite. Popping up on most brunch menus.

Ingredients

4 tablespoons Creole or whole-grain mustard
8 slices French bread, each about 1/4-inch thick
1/4 pound Mortadella, thinly sliced
1/4 pound Genoa salami, thinly sliced
1/4 pound Provolone cheese, thinly sliced
2 eggs
1/4 cup heavy cream
Salt
Freshly ground white pepper
4 tablespoons butter
Confectioners' sugar

Instructions

Spread the mustard on each half of bread. Layer with the cheese and meats on one half, then top with the second half of the bread. Press lightly together. In a shallow mixing bowl, whisk the eggs and cream together. Season with salt and pepper. Heat 2 tablespoons of the butter in a nonstick skillet over medium heat. Dip 2 of the sandwiches into the egg mixture, coating evenly. Fry in the butter until golden brown, 2 to 3 minutes on each side. Remove from the pan and slice horizontally. Serve warm with a sprinkle of confectioners' sugar. Repeat the process with the remaining butter and sandwiches.

Yield: 4 servings