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

Steps

1. 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.
2. Place 2 bread slices on a work surface; spread 1 teaspoon mustard on both. Divide ham and turkey between the mustard-coated bread slices.
3. 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.