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Monte Cristo Sandwiches

4 slices of bread
4 teaspoons grainy mustard
6 slices of imported Swiss cheese
6 thin slices ham
2 eggs
1 tablespoon milk
1/4 teasoon salt
1/4 teaspoon freshly ground pepper
pinch cayenne
2 tablespoons butter
1 teaspoon vegetable oil

Spread one side of each bread slice with 1 teaspoon of the mustard.
Top 2 of the slices with half the cheese, then the ham, then the
remaining cheese. Place the remaining bread slices on top,
mustard-side down. Trim off any overhanging ham and cheese, but
not the crusts. Press sandwiches gently together.

In a medium bowl, whisk together the eggs, milk, salt, pepper and
cayenne until will blended.

In a large heavy skillet, preferably nonstick, melt the butter in
the oil over moderate heat. Dip the sandwiches in the egg mixture,
turning to coat all sides. Let any excess egg drip off. Place
the sandwiches in the pan and immediately reduce the heat to
moderately low.

Fry the sandwiches until golden, shaking the pan once or twice to
prevent sticking, 4 or 5 minutes. Flip the sandwiches and fry
until golden and the cheese begins to melt, about 4 minutes longer.
Transfer to a plate and serve hot.


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