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Monte Cristo

8 slices of brioche bread (about 1/4-inch thick)
1/4 cup unsalted butter, softened
1/2 cup Creole or whole grain mustard
16 thin slices of Capacola sausage
12 thin slices of Swiss cheese
2 large eggs
1/4 cup heavy cream
Salt
Freshly ground black pepper
2 medium yellow onions, (marinated in hot sauce, dredged in flour and
fried until golden brown and seasoned with cajun seasoning)

Preheat the griddle. Brush one side of each piece of broiche with
butter. Spread the other half with mustard. On four slices of bread,
mustard side up, lay a piece of cheese. Place two slices of sausage
on top of the cheese. Lay a piece of cheese over the sausage. Place
two slices of sausage on top of the cheese. Lay a piece of cheese
over the sausage. Top each pile with the remaining bread, mustard
side down. In a mixing bowl, whisk the eggs and cream together.
Season with salt and pepper. Dip sandwiches in the egg mixture and
place on a hot griddle and cook for 2 to 3 minutes on each side,
or until golden brown and the cheese has melted.

Slice the sandwiches in half and serve with the fried onions Yield:
4 servings

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