WHISK together eggs, half-and-half and vanilla in a medium bowl. Add bread slices, turning to coat with mixture, and set aside to soak.
MELT 1 tablespoon of butter in small skillet over medium-high heat; add apple slices and shallot or onion and cook until tender. Add vinegar and cook for one minute longer. Remove from heat and set aside.
MELT remaining butter in large skillet or griddle over medium-high heat. Remove bread slices from egg mixture (discard remaining egg mixture) and cook in skillet for about two minutes on each side.
LAYER cheese, ham or sausage, and apple mixture evenly over two of bread slices. Top with remaining two bread slices.
COOK for one minute or until golden on underside. Turn sandwiches over and cook for one minute longer, or until sandwich is golden on second side and cheese is melted. Cut in half and serve warm.
ROAST for 15 minutes until the broccoli rabe is tender-crisp.
TRANSFER to a platter and season with black pepper to taste.
Ingredients
3 large eggs, beaten
1 cup half-and-half
1 tablespoon vanilla extract
4 slices favorite local bread, thinly sliced
2 tablespoons Cabot Unsalted Butter, divided
1 Granny Smith apple, cored and sliced
1 whole shallot or very small onion, julienned or thinly sliced
1 teaspoon apple cider vinegar
4 ounces Cabot Extra Sharp Cheddar or Cabot Garlic Herb Cheddar, grated (about 1 cup)
2 large thick slices ham or cooked sausage patties
