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Print this Recipe    Monte Cristo 05

Baked Monte Cristo Sandwich

4 slices Swiss cheese (1 oz)
4 slices cooked turkey (1 oz)
8 slices firm white bread
3 eggs
2/3 cup milk
1 packet dry onion soup mix
3 tablespoons butter or margarine
Dijon mustard for dipping sauce

Place 1 slice of cheese and 1 slice of turkey on each of 4 bread
slices. In pie plate beat eggs, milk, and dry soup mix until well
blended. dip each sandwich into egg mixture, spooning onion pieces
onto bread. Make sure all egg mixture is used. Place butter in 10
x 15 inch jelly roll pan. Set in preheated 450 degree oven a couple
of minutes to melt butter. Carefully place sandwiches in pan and
drizzle any remaining egg mixture over them.

Bake 5 minutes. Carefully turn sandwiches and continue baking until
golden brown. Serve with dijon mustard dipping sauce. Dijon mustard
dipping sauce: 1/2 cup sour cream 2 tbsp. milk 1 tbsp. dijon
mustard Mix well and then chill until ready to serve.

Pan-Grilled Monte Cristo Sandwich 8 oz. thinly sliced fully cooked
ham 4 slices ( 1 oz. each) swiss cheese 8 firm slices ( 1/2 inch
thick) vienna or french or garlic bread 4 eggs 1/3 cup milk 3 tbsp.
butter or margarine

Place 2 oz. ham and 1 slice cheese on each of 4 bread slices. Top
with remaining bread. In shallow dish beat together eggs and milk.
Dip sandwich in egg mixture, turning carefully, until all mixture
is absorbed. Melt butter in large skillet or on a griddle. Carefully
transfer sandwiches to pan and cook slowly for about 15 minutes.
Carefully turn and continue cooking about 10 minutes or until golden
brown. Serves 4.


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