Monte Cristo Sandwich

By mirelsonp

Although this sandwich can be quartered and deep fried, many of the earliest recipes, like this one adapted from The Brown Derby Cookbook (Doubleday, 1949), call for frying it in a skillet, like french toast.

Ingredients

• 2 2 2 eggs
• 1/4 1/4 1/4 cup milk
• salt and freshly ground black pepper
• 5 5 5 tablespoon butter, softened
• 6 6 6 pieces thinly sliced white bread
• 4 4 slices 4 thin slices cooked turkey
• 4 4 slices 4 thin slices cooked ham
• 4 4 slices 4 thin slices swiss cheese
• Confectioners’ sugar
• Red currant jelly
• Lightly beat eggs and milk in a shallow bowl. Season with salt and pepper and set aside.

Details

Servings 2
Adapted from cooking.com

Preparation

Step 1

Lightly beat eggs and milk in a shallow bowl. Season with salt and pepper and set aside.


For each sandwich, lightly butter 3 slices of bread on both sides. Place 2 slices of turkey and 2 of ham between 2 slices of bread. Top with 2 slices of cheese and add last slice of bread. Trim crusts, secure with toothpicks, and cut in half on the diagonal.


Melt 2 tablespoon butter in a large nonstick skillet over medium heat. Dip sandwich halves, top and bottom, in batter. When butter foams, place sandwiches in skillet and fry until golden brown, about 2 minutes. Add remaining 2 tablespoon butter to skillet, turn sandwiches, and fry for 2 minutes more. Transfer to plates, sprinkle with confectioners’ sugar, and serve with jelly.