16 thin slices of Capacola sausage
12 thin slices of Swiss cheese
2 large eggs
1/4 cup heavy cream
Freshly ground black pepper
2 medium yellow onions, (marinated in hot sauce, dredged in flour and fried until golden brown and seasoned with Essence, recipe follows)
8 slices of brioche bread (about 1/4-inch thick)
1/4 cup unsalted butter, softened
1/2 cup Creole or whole grain mustard
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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