Monte Cristo Sandwich
To make this American classic, dip ham and Swiss cheese sandwiches in egg batter and pan-fry them. Dust the hot sandwiches with confectioners' sugar and serve with strawberry jam on the side if you like.
Leftovers don't have to be drab. Use extra ham in this classic sandwich.
- Dijon mustard
- 4 Tbsp butter
- 0.25 tsp ground nutmeg
- 0.5 tsp pepper
- 1 tsp salt
- 0.5 cup milk
- 4 large eggs
- Bourbon-Glazed Ham
- Swiss cheese
- 8 country bread
- Confectioners' sugar
- Spread mustard on bread. Layer 4 bread slices with Swiss cheese, ham, and cheese again. Place remaining bread slices on top.
- In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg. Dip each sandwich in the egg mixture, turning to coat well.
- In a large skillet, melt butter over medium-low heat. When butter is foamy, add the sandwiches, and cook, turning once, until golden brown on both sides, 6 to 8 minutes total. Serve immediately, dusted with confectioners' sugar.
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