January 11 2017 – Bev Lightell
The Monte Cristo is one of the more elegant of the toasted cheese sandwiches. Omit the turkey and it becomes a Monte Carlo.
- 12 Slices firm-textured white bread
- 12 Slices Swiss cheese, each about 1/8" thick
- 6 Slices Cooked Ham, each 1/8 to 1/4" thick
- 6 Slices Cooked Turkey, each 1/8 to 1/4" thick
- 3 Eggs
- 1/4 C Half-and-half, light cream, or milk
- Dash of salt
- 3 to 5 T Butter or Margarine
- Powdered Sugar
- Parsley Sprigs
- Red Currant Jelly
Thinly spread one side of each bread slice with mayonnaise. Then assemble 6 sandwiches, using 2 slices of cheese, one slice ham, and one slice of turkey for each sandwich. Trim bread crusts and filling with a sharp knife, making edges of sandwiches even; cut each sandwich in half diagonally.
In a shallow dish, beat eggs, half-and-half, and salt until blended. Place sandwiches in mixture and turn to coat; then let stand, turning occasionally, until all liquid is absorbed. Melt about 3 tablespoons of the butter in a wide frying pan over medium heat. Add as many sandwiches as will fit without crowding; cook, turning once, until lightly browned on both sides. Remove from pan. Repeat with remaining sandwiches, adding more butter to pan as needed.
Place the sandwiches on an un-greased baking sheet and bake in a 400° oven until cheese is melted (3 to 5 minutes). Dust with powdered sugar and garnish with parsley sprigs. Serve hot, accompanied with jelly.
Makes 6 Sandwiches.