Monte Cristo Sandwich
By cindygwest
This gooey, melty sandwich will be a hit with kids and grown-ups, and it's great for any meal of the day. Brioche or Hawaiian bread can be used instead of challah bread, and if you're making a lot of sandwiches, keep them warm in a low oven so everyone can be served at once. Tip: Use leftover turkey instead of ham and add cranberry sauce. You can also add raspberry jelly to the ham.
Ingredients
- 1/2 cup butter, softened and divided
- 2 tablespoon Dijon mustard
- 8 (1/2-inch-thick) slices challah bread
- 1 pound thinly sliced black forest deli ham
- 4 slices Muenster cheese
- 3 large eggs
- 1/4 cup milk
- Garnish: confectioners' sugar
Details
Adapted from pauladean.com
Preparation
Step 1
In a small bowl, stir together ¼ cup butter and mustard; spread mixture onto one side of each bread slice. Top half of bread slices with ham and 1 slice cheese. Top with remaining bread slices, spread side down.
In a large skillet, melt remaining ¼ cup butter over medium heat.
In a shallow dish, whisk together eggs and milk. Dip both sides of sandwiches into egg mixture, letting excess drip off. Cook sandwiches for 4 to 5 minutes per side or until golden brown. Sprinkle with confectioners' sugar, if desired. Serve immediately.
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