The first time I had a Monte Cristo Sandwich was in college… I was skeptical at first but once I took a bite, I was hooked! I love sweet/salty combinations and this is a beautiful blend of that. These are great for breakfast, lunch, or dinner and they are easy to make!
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
powdered sugar, for dusting
raspberry preserves, for dipping
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.
Serving Size: 1
Servings Per Recipe: 4
AMT. PER SERVING
Calories from Fat 259
Total Fat 28.8 g
Saturated Fat 15.1 g
Cholesterol 231.6 mg
Sodium 1321 mg
Total Carbohydrate 34.2 g
Dietary Fiber 2.1 g
Sugars 3 g
Protein 33.6 g