I love Croque Monsieurs. This is a unique take on the traditional Parisian cafe dish, which add a dip in an eggy batter to form an even more golden and rich exterior. From the book, "Celebrate The Rain."
Put a large ovenproof serving platter in the oven to warm while preparing sandwiches.
In a shallow bowl, or pie pan, whisk together the eggs and milk until well blended.
Dip one side of 6 of the bread slices briefly into the egg mixture.
Sprinkle the eggy sides of the bread with half ot the parsley and half of the thyme.
Set the slices egg side down on a piece of parchment paper or foil.
Top the dry side of the bread with the prosciutto and cheese.
Dip 1 side of the ramianing 6 slices of bread into the egg mixture and set on top of the sandwiches, egg side up.
Sprinkle with remaining herbs.
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.
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.
Transfer the sandwiches to the warm platter and Keep warm in the oven while cooking the remaining sandwiches.
Cut the sandwiches in half and serve, passing the whole grain mustard seperately.