MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Monte Cristo Sandwich
Categories: Breads, Pork, Poultry, Cheese
Yield: 2 servings

2 lg Eggs
1/4 c Whole milk
Salt & fresh ground pepper
5 tb Unsalted butter; divided
6 sl (thin) white bread
4 sl (thin) cooked turkey
4 sl (thin) cooked ham
4 sl (thin) Ementhal cheese
Confectioners sugar; garnish
- (opt)
Red currant jelly; to serve

In a shallow bowl, whisk together the eggs and milk;
season lightly with salt and black pepper and set aside.

For each sandwich, lightly butter 3 slices of bread on
both sides (using a total of about 1 tablespoon of the
butter). Place 2 slices each of turkey and ham between 2
slices of bread. Top with 2 slices of cheese, and then
top with a third slice of buttered bread. Trim crusts,
secure with toothpicks, and cut in half on the diagonal.
Repeat with the remaining bread, turkey, ham, and
cheese.

In a large nonstick or well-seasoned cast iron skillet
over medium heat, melt 2 tablespoons of the butter. Dip
the sandwich halves in the reserved egg-milk mixture to
coat. When the melted butter foams, place the sandwiches
in the skillet and cook until golden brown on one side,
about 2 minutes. Add the remaining 2 tablespoons of
butter to the skillet, flip the sandwiches, and continue
cooking until browned on the other side, about 2 minutes
more. Transfer the sandwiches to 2 plates, sprinkle with
confectioners sugar (if desired), and serve hot with red
currant jelly on the side.

RECIPE FROM: https://www.saveur.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Monte Cristo
Categories: Breads, Cheese, Pork, Poultry
Yield: 4 servings

3 tb Mayonnaise
2 tb Dijon mustard
8 sl White bread
1/2 lb Thin sliced Emmental cheese
6 oz Thin sliced cooked ham
6 oz Thin sliced deli turkey
3 lg Eggs; lightly beaten
1/4 ts Kosher salt
3 tb Unsalted butter; more if
- needed
Confectioners' sugar; to
- serve
Raspberry jam; to serve(opt)

In a small bowl, mix together the mayonnaise and
mustard. Spread a spoonful of the mixture on the insides
of each piece of bread.

On four of the slices, layer half the Swiss, followed by
all of the ham and turkey, and finally the remaining
Swiss. Trim ingredients to fit, if necessary. Top with
the remaining bread slices.

On a rimmed plate, whisk together the eggs and salt and
set aside. Heat the butter in a large (12-inch) skillet
over medium-low heat. When it begins to sizzle, dip two
of the sandwiches into the egg mixture on both sides;
the bread should be evenly coated but not soggy. Add two
of the sandwiches to the skillet, pressing them down
gently with a spatula. Cover and cook until golden brown
on the bottom, 2 to 3 minutes, then flip and cook until
golden brown on the other side, 1 to 2 minutes more.

Transfer the cooked sandwiches to a plate and repeat
with the second batch, adding another tablespoon of
butter if the pan looks dry. Dust sandwiches lightly
with confectioners' sugar, cut them in half and serve
with raspberry jam for dipping, if desired.

By: Lidey Heuck

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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