Makes 4 sandwiches.
¼ cup / 60 ml Mayonnaise
1 large clove fresh garlic, minced
1 tbsp / 15 ml Orange juice
1 tsp / 5 ml Orange peel, grated
1 cup / 250 ml Milk
2 Tbsp / 30 ml Grand Marnier (optional)
1 tsp / 5 ml Cinnamon, ground
12 slices Firm white bread, crusts removed
4 oz / 125 g Havarti cheese, thinly sliced
4 oz / 125 g Turkey, cooked and thinly sliced
4 oz / 125 g Mozzarella cheese, thinly sliced
4 green kiwifruit, peeled and thinly sliced into rounds
2 tbsp / 15 ml butter or margarine
Preheat oven to 375°F (190ºC).
Puree mayonnaise, garlic and orange juice until blended. Stir in orange peel; set aside.
Whisk eggs, milk, Grand Marnier and cinnamon until blended. Dip 4 slices bread into the egg-mixture, coating both sides. Spread 1 ½ teaspoons mayonnaise mixture on one side of each bread slice. Layer Havarti and turkey.
Dip 4 more slices bread into egg-mixture; place on top of turkey slices. Spread 1 ½ teaspoons mayonnaise mixture on top of each bread slice; top with Mozzarella and kiwifruit slices.
Dip last 4 slices bread into egg-mixture and place on top of kiwifruit slices. Secure sandwiches with long toothpicks.
Melt butter in 13x9x2-inch (33x23x5 cm) pan. Place sandwiches on butter. Bake at 375°F (190ºC) for 30 minutes, turning once until golden brown. Cut each sandwich in half diagonally, sprinkle with powdered sugar and serve.
Recipe courtesy of Zespri.