Prepare Baked French Toast as directed in Steps 2 and 3, except use country white bread in place of the brioche or challah and omit the vanilla, sugar, and cinnamon from the egg mixture. Do not sprinkle with powdered sugar or serve with Spiced Maple Syrup.
Dip one side only of each slice of bread into egg mixture, allowing bread to lightly soak in the liquid.
In a large skillet heat 1 tablespoon of the butter over medium heat until melted. Add one bread slice, soaked side down, and layer with ham, Gruyere cheese, and a few pieces of escarole. Top with another bread slice, soaked side up. Cook about 5 minutes or until brown and crisp on both sides, turning sandwich over halfway through cooking. Repeat twice more.