German Cooking Week – Jaeger Toast

On Saturdays, when we lived in Germany, one of things we used to do for fun was get in the car and drive through some of the small villages surrounding Lahr. Then when we got hungry we’d stop for lunch at one of the local Gasthauses. My favourite lunch menu item to order was called Jaegertoast.

This is my interpretation of that Jaegertoast and it couldn’t be simpler to make.

To make Jaeger Toast you’ll need:

• One loaf of French or Italian Bread
• Black Forest Ham (one to two slices per slice of bread)
• Mushrooms, sliced thinly
• Well aged Swiss cheese (one or two slices per slice of bread)

To assemble:

Slice bread about 1 inch thick and arrange in a single layer on a baking sheet. (<-affiliate link)

Put them on the second rack in the oven under the broiler and allow to lightly toast.  They toast quickly so make sure to watch them.

Remove from oven.

Turn the toast over with a fork and brush lightly with olive oil.

Add one or two slices of ham.

Then layer on the mushrooms.

Top with a slice or two of Swiss cheese.

Pop them back under the broiler and let them bake until the cheese is melted, golden brown and bubbling.

Remove from the oven.

Serve and enjoy.

Make sure you get at least two slices for yourself!

The day I made these… Dave ate six of them. So if you’re cooking for a family… better make up two trays.

The great thing about these simple open-faced sandwiches is that you can customize them to suit your own tastes.

Try replacing the mushrooms with a slice of pineapple. Yummy! This was called Hawaiian Jaeger toast on the Gasthaus menus; even in Germany if you add pineapple to a recipe they call it Hawaiian.

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