Subj : 9/17 Monte Cristo Day - 5
To : All
From : Dave Drum
Date : Mon Sep 16 2024 21:24:00
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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