Monte Cristo Sandwich Name: Keri Scott Base: Little Rock Air Force Base Recipe: Serves 4. Ingredient: 8 slices sandwich bread of choice 2 tbls. Hellmann’s Creamy Dijonnaise spread (This is a light, spicy mustard spread and is optional. You can substitute the mustard of your choice, or leave it off.) 8 slices cheese, Swiss or Cheddar, depending on your family’s preference 8 slices thinly sliced smoked turkey 8 slices thinly sliced smoked ham 2 large eggs 2 tbls. milk Pinch of salt 2 tbls. butter Directions: 1. Place 4 slices of bread on a work surface and spread each with a little of the mustard spread. (If desired, go ahead and spread the mustard/mayonnaise mixture on the other four slices of bread that will top the sandwich.) 2. Top each slice with 1 slice of cheese, 2 slices of turkey, and then 2 slices of ham. 3. Put a second slice of cheese on top of the ham and then top with the remaining bread slices. 4. In a shallow dish, beat the eggs, milk and a pinch of salt, and then set aside. 5. In a large skillet over medium-low heat, melt butter. 6. Dip the sandwiches on both sides in the egg mixture and place them in the skillet. 7. Cover the skillet and cook 3 to 5 minutes or until golden. 8. Carefully flip sandwiches over and continue to cook for another 3 to 5 minutes or until golden on that side. Remove from heat and serve. Kitchen helpers: Kids will love assembling these sandwiches. Teens can make them by themselves. Note: For a meatless version of this tasty sandwich try substituting a couple of slices of Creole tomatoes between the cheese in place of the turkey and ham.