-
1
Preheat oven to 200*F.
-
2
Put a large ovenproof serving platter in the oven to warm while preparing sandwiches.
-
3
In a shallow bowl, or pie pan, whisk together the eggs and milk until well blended.
-
4
Dip one side of 6 of the bread slices briefly into the egg mixture.
-
5
Sprinkle the eggy sides of the bread with half ot the parsley and half of the thyme.
-
6
Set the slices egg side down on a piece of parchment paper or foil.
-
7
Top the dry side of the bread with the prosciutto and cheese.
-
8
Dip 1 side of the ramianing 6 slices of bread into the egg mixture and set on top of the sandwiches, egg side up.
-
9
Sprinkle with remaining herbs.
-
10
Melt 2 TBs of the butter in a large skillet over medium high heat and cook 2 or 3 sandwiches until golden brown on the bottom and the cheese begins to melt, 3 to 4 minutes.
-
11
Turn the sandwiches and cook until the second side is golden brown, the cheese is melted and the sandwiches are warmed through, another 3 to 4 minutes, adding a bit of butter to the skillet if need be.
-
12
Transfer the sandwiches to the warm platter and Keep warm in the oven while cooking the remaining sandwiches.
-
13
Cut the sandwiches in half and serve, passing the whole grain mustard seperately.
