Monte Cristo Sandwich
- 3 slices firm-textured white bread
- 2 tbsp butter (divided use)
- 1 thin slice baked ham
- 1 thin slice roast turkey breast
- 1 thin slice Swiss cheese
- 1 small egg
- 1 tbsp. half-and-half or milk
- Dash salt
- Currant jelly
Place one bread slice on our work surface. Spread with some of the butter, cover with the ham slice, then the turkey. Butter the second bread slice on both sides, place it on the turkey, and cover it with the cheese slice. Butter the third bread slice and place it, buttered side down, over the cheese. Press the sandwich together firmly with the palm of your hand. Trim off the crusts and cut the sandwich diagnonally in half. Secure the halves with wooden picks.
Beat the egg lightly with the half-and-half or milk and salt. In a small, heavy skillet, heat the remaining butter over moderate heat. Dip the sandwich halves, one at a time, in the egg mixture. Add to the skillet and saute on both sides until golden brown.
Serve with jelly.
Note: If desired, after sauteing the sandwich you may place it on an ungreased baking sheet and bake in a preheated 400 degree oven about 4 minutes. Dust with sifted powdered sugar and serve with jelly/jam.
I like strawberry jam.