Charred Corn

• kernels from 2 ears of fresh corn

Custard

• 6 eggs
• 2 cups milk
• 1 tbsp salt

Bread

• thick slices of crusty bread

Filling Suggestions

• sliced or shredded fontina cheese
• charred corn kernels (see How-To below)
• fresh basil leaves
• sliced zucchini
• salt
• sliced tomatoes
• chopped chives
• sliced avocado
• sliced red onion

For Grilling

• 1 tbsp olive oil per sandwich
• 1 tbsp butter per sandwich

Char Corn Kernels

1. With a sharp knife, carefully slice kernels of corn from the cob
2. Heat a skillet on medium-high (without oil). Add corn kernels in small batches, and cook until one side starts to blacken, about 30 seconds. Remove to a plate to cool, and repeat with remaining kernels

Make Custard & Dip Bread Slices

1. Add eggs to a bowl and break up with a whisk.  Whisk eggs to blend whites and yolks
2. While whisking, add milk and salt
3. Soak bread slices in custard mix for at least 30 seconds each
4. Take bread slices out of custard and let extra custard run off the bread. Place on baking sheet or plate while building sandwiches

Assemble Sandwiches

1. Layer cheese on inside slices of bread, add vegetables, then close sandwich
2. Add 1 tbsp olive oil to a sauté pan over medium heat. Then add 1 tbsp butter and let melt. Grill sandwich 2-3 minutes per side. If grilling additional sandwiches, discard old grease and use 1 tbsp each of olive oil and butter in the pan for each sandwich