Ham, Brie, and Apple French Toast Panini

This is so yummy. It was inspired by the Monte Cristo. If you don't have a sandwich press this works fine with a Forman Grill, griddle or a frying pan
Makes 2 sandwiches

Four 1/2-inch-thick slices brioche

4 teaspoons Dijon mustard

6 thin slices (about 3 ounces) Black Forest ham or other ham

1/2 apple, cored and thinly sliced

3 ounces brie, thinly sliced
2 large eggs, lightly beaten

1/4 teaspoon salt

Freshly ground black pepper, to taste

Preheat sandwich press according to manufacturer's instructions. Meanwhile, in a shallow bowl, beat the eggs with the salt and pepper. Dip brioche in eggs to coat each slice.

Carefully place slices on the sandwich press, working in batches if you have to, and cook 2 to 3 minutes, until bread is evenly browned. Remove to a work surface.

Spread a teaspoon of mustard on each slice, arrange ham on each of two slices. Divide the apple slices evenly among the two ham-topped slices of French toast, and do the same for the brie. Top with remaining two French toast slices, mustard side down.

Carefully place sandwich or sandwiches in press. Pull the top down, and cook until crisp, 6 to 8 minutes, depending on the heat of your machine. Carefully remove finished sandwich(es) from press and serve right away.