monte cristo sandwich |
Name: |
Jennifer Miller |
Base: |
Falls Church |
Recipe: |
8
slices bread (I use challah)
4
teaspoons honey dijon mustard
8
slices thin deli sliced swiss cheese
8
slices thin deli ham
8
slices thin deli sliced turkey (I like smoked)
3
large eggs
2
tablespoons flour
1
tablespoon melted butter
1⁄4
teaspoon salt
1⁄4
teaspoon black pepper
2
tablespoons milk (low fat to try to keep it low in fat!)
powdered sugar, for dusting
raspberry preserves, for dipping
DIRECTIONS
Heat oven to 425°F.
Lightly butter a baking sheet pan. I use the spray.
Spread 1/2 teaspoon mustard on each slice of bread.
Layer between mustard sides of two slices of bread, 1 slice cheese, 2 slices ham, 2 slices turkey, and another slice of cheese.
Repeat to make four sandwiches. Whisk eggs, flour, butter, salt and pepper in a shallow dish until smooth.
Blend in milk.
DIP both sides of sandwiches into egg mixture until bread is lightly soaked.
Place on baking sheet; drizzle any remaining egg mixture over top of sandwiches.
Bake 8-10 minutes until bottom is golden brown.
Turn with wide spatula and continue baking 8-10 minutes or until second side is golden brown.
Serve warm dusted with powdered sugar and dip or spread raspberry preserves on sandwiches.
Garnish with fresh raspberries. |
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