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A french toasted sandwich with bacon and fried cheese photographed at the house of food columnist Sue Reidl in Toronto Nov. 22, 2012.

Fernando Morales/The Globe and Mail

If you're feeling foggy and fatigued after last night's office party, you'll need fat (to soak up any remaining alcohol), savour (for the salt craving) and comfort (did you really do that?). Enter the French toast, melted aged cheddar and crispy back-bacon sandwich. No veggies on board – except, of course, for ketchup.

Plan in advance and make your French toast, slice your cheddar and fry your back bacon (till golden) before party night.

French toast

3 eggs

1/2 cup milk

1/2 teaspoon salt and freshly ground pepper

4 slices egg bread

Sandwich

French toast 6 thin slices cheddar cheese 4 thick pieces back bacon ketchup to taste

Method

For the French toast, whisk together eggs, milk, teaspoon salt and pepper in a bowl big enough to dip the bread slices. Heat a nonstick pan to medium-high and fry until crisp on both sides. Cool before wrapping.

That way you can simply assemble the sandwich and nuke it for about a minute in the office microwave while leaning on the counter, head in your hands.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More

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