Tomato And Cheese Stuffed French Toast - cooking recipe

Ingredients

4 None eggs, lightly beaten
1/4 cup milk
1 tbsp finely chopped fresh chives
1/2 cup sun-dried tomatoes, drained and finely chopped
8 slices white bread
4 slices Gruyere cheese
2 tbsp butter
1 tbsp olive oil
8 slices pancetta

Preparation

Whisk eggs, milk and chives in a large, shallow bowl. Season to taste.
Spread tomatoes evenly on 4 slices of bread. Top with cheese and remaining bread slices.
Carefully place each sandwich in egg mixture and coat all over. Drain excess and place sandwiches on a tray.
Heat butter and oil in a large skillet on medium heat. Cook sandwiches, 2 at a time, for 3-4 mins each side until golden. Drain on paper towels. Repeat with remaining sandwiches, adding more butter and oil as needed. Keep warm.
Cook pancetta in same pan for 1-2 mins each side, until crisp. Serve French toast with pancetta.