A cross between French toast and a grilled-cheese sandwich, this exotically named brunch dish started appearing on hotel menus in the 1960s and has been a favourite ever since. This comforting classic reaches the peak of perfection with the great taste of Jarlsberg.
Whisk the eggs and milk together with the salt. Using 1½ C Jarlsberg, sprinkle each slice of bread with cheese, then lay 2 slices of ham on 4 of the slices. Close the sandwiches. Briefly soak each side in the egg mixture. Garnish each with two sage leaves, and sprinkle the outside with the remaining cheese. Fry each sandwich in a tablespoon of butter over low heat for 3-4 minutes on each side, or until crisp and golden.