Monte Cristo Sandwich
Ingredients
- 3 large eggs, beaten
- ¼ cup Half and Half or whole milk
- 3 tbsp. butter
- 12 slices sturdy white bread, thickly sliced
- ¼ cup mayonnaise
- 8 slices Gruyère, smoked Provolone or Swiss cheese
- ¼-pound oven-roasted turkey, sliced
- ¼-pound deli Black Forest or Virginia ham, sliced
- Red currant jelly, blackberry jam
- Confectioners’ sugar
Instructions
- In a shallow dish, whisk together the eggs and milk; set aside.
- In a large skillet, over medium heat, melt the butter; set aside.
To assemble the sandwiches:
- On a cutting board, lay 4 pieces of bread; place 1 slice of cheese on each piece of bread; place ¼ of the ham on the top of each piece of cheese.
- Take 4 more slices of bread and spread about ½ tbsp. of mayonnaise on one side.
- Place the mayonnaise side down on top of the ham; spread another ½ tbsp. of mayonnaise on the opposite side of the bread; repeat with the 3 remaining sandwiches.
- Next, place ¼ of the turkey on top of each sandwich; top with another slice of cheese.
- Place the last 4 slices of bread on top of each sandwich.
- Press down on each sandwich firmly to press together slightly.
To prepare the dipping and cooking of the sandwiches:
- Dip each sandwich quickly into the egg and milk mixture; completely coat, but not soaked.
- Place the sandwiches in the heated skillet with the butter.
- Cook until the bread is toasted and the cheese on the bottom half of each sandwich is melted.
- Carefully flip the sandwich over and cook the other side.
To prepare for serving:
- Slice the sandwiches in half to serve and dust with confectioners’ sugar.
- Serve with a side of red currant jelly or blackberry jam for dipping.