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Monte Cristo Sandwiches
Cooking with Paula Deen
, Nov/Dec 2009
1⁄2 cup butter, softened and divided
1 tablespoon Dijon mustard
6 (1⁄2-inch-thick) slices challah bread
3⁄4 pound thinly sliced deli black
3 slices Muenster cheese
3 large eggs
1⁄4 cup whole milk
Garnish: confectioners’ sugar
In a small bowl, combine 1⁄4 cup butter and mustard. Spread mixture evenly over 1 side of each bread slice.
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.
In a shallow dish, whisk together eggs and milk.
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.
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
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