Monte Cristo Sandwiches

From Cooking with Paula Deen, Nov/Dec 2009

Monte Cristo Sandwiches
  1. 1⁄2 cup butter, softened and divided
  2. 1 tablespoon Dijon mustard
  3. 6 (1⁄2-inch-thick) slices challah bread
  4. 3⁄4 pound thinly sliced deli black
  5. forest ham
  6. 3 slices Muenster cheese
  7. 3 large eggs
  8. 1⁄4 cup whole milk
  9. Garnish: confectioners’ sugar
  1. In a small bowl, combine 1⁄4 cup butter and mustard. Spread mixture evenly over 1 side of each bread slice.
  2. Divide ham evenly over 3 prepared bread slices. Top each with 1 slice cheese. Cover each with remaining bread slices, buttered side down, to make a sandwich.
  3. In a shallow dish, whisk together eggs and milk.
  4. In a large skillet, melt remaining 1⁄4 cup butter over medium heat. Dip both sides of sandwich into egg mixture, letting excess egg mixture drip off.
  5. Place sandwiches in hot skillet, and cook for 4 to 5 minutes per side, or until golden brown. Sprinkle with confectioners’ sugar, and serve immediately.
Makes 3 sandwiches