"Spread with butter, and on half on them, put a thin slice each of ham, chicken, and Switzerland Swiss cheese. Cover with another piece of brioche, dip in beaten egg and milk as you would for French toast, and saute quickly in butter till nicely browned on both sides.
"Serve very hot."
(Origin - "Jame Beard Hors d'oeuvre and Canapes - The Classic Edition" by James Beard, 1940.)
More "Lost" James Beard Recipes
The Highball Sandwich (1940)
Fried Roast Beef Slices in Tangy Gravy (1960)