Monte Cristo Sandwiches

This treat is a great way to use leftover ham from Easter. Think of it as French toast meeting ham sandwiches. I like to use slightly sweet Hawaiian bread for this recipe.
  • 16 slices firm-textured sliced bread
  • Dijon mustard
  • 12 ounces sliced smoked ham
  • 12 ounces sliced Swiss cheese
  • 12 ounces sliced roasted turkey breast
  • 8 large eggs
  • 1 cup milk
  • Salt to taste
  • Cayenne pepper

Spread one side of each slice of bread with some of the mustard. Top four of the slices of bread with some of the ham, cheese, and turkey. Top each with 1 slice of the remaining bread, pressing down to form 4 compact sandwiches.

In a shallow bowl, whisk 4 large eggs with the 1/2 cup milk and salt and cayenne pepper to taste.

Dip each sandwich on both sides into the batter, coating it well.

Spray a griddle with cooking spray, heat to a medium temperature, and add the sandwiches to each hot surface. Cook for 4 minutes, turn with a spatula, and cook 4 minutes more, or until golden brown. (Use the back of the spatula to press each sandwich down as a way of melting the cheese.)

Cut the sandwiches in half on the diagonal and serve warm.

  • Yields: 8 sandwiches
  • Preparation Time: 15 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.