Monte Cristo Sandwich
Description
It has been said that this famous sandwich was first served in the 1950's in Los Angeles and is still served at the Blue Bayou restaurant at Disneyland. Instead of deep-frying it, it is fried in a skillet. It has a sweet tang and a salty gooey richness.
Ingredients
1 large egg
1/3 c. whole milk
Kosher salt, to taste
freshly ground black pepper, to taste
4- 1/2 inch thick slices white sandwich bread
2 t. Dijon mustard
3 oz. thinly sliced ham
3 oz. thinly sliced roasted turkey breast
3 oz. thinly sliced Emmentaler cheese
2 T. unsalted butter
powdered sugar, for dusting
red currant jelly, for serving
Directions
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Place egg and milk in a wide, shallow plate and season with salt and pepper. Whisk until egg is broken up and evenly incorporated; set aside.
Place 2 bread slices on a work surface; spread 1 teaspoon mustard on both. Divide ham and turkey between the mustard-coated bread slices.
Place half of the cheese on top of each pile of meat. Close the sandwiches with the remaining slices of bread. Press gently on the tops of the sandwiches to compact slightly.
Melt butter in a large non-stick skillet over medium-low heat until foaming. Place 1 sandwich in the reserved egg mixture, flipping to coat both sides. Place the sandwich in the skillet. Repeat with the second sandwich.
Fry undisturbed until the bottoms of the sandwiches are golden brown, about 4 - 5 minutes. Flip and fry until the other side is golden brown and the cheese is melted, about 4 - 5 minutes more.
Transfer to serving plates, dust with powdered sugar, and serve with red currant jelly, grapes and strawberries.
Serves 2