baked brunch sandwiches

Baked brunch sandwiches
3 T mustard
12 slices bread
6 slices fully cooked ham
6 slices Swiss or provolone cheese
1 tomato thinly sliced
3 T butter softened
8 eggs
1/2 cup milk
salt and pepper
Spread mustard on one side of 6 slices of bread. Layer ham, cheese and tomato slice over mustard. Top with remaining bread that has been buttered on the top. Arrange in a greased 9×13 baking dish. Cut the sandwiches in half. Beat the eggs and milk. Add a seasoning of salt and pepper. Pour over sandwiches. Cover with tin foil and refrigerate overnight. Remove from the refrigerator in the morning and bake uncovered for 30 minutes at 375. Sandwiches will be golden brown and cheese will be melted.