Monday, November 7

Monte Cristos

Who doesn’t love a dust of powdered sugar on a sandwich? You can eat these for breakfast, lunch and dinner!

sturdy bread
1 egg
splash of milk
muenster cheese
honey or Dijon mustard
raspberry preserves
powdered sugar

Heat large skillet over medium heat.

Whisk egg and milk in a shallow dish or on a large plate. Set aside.

Assemble sandwich. Spread raspberry preserves on one slice of bread. Top with ham, cheese, mustard, and another slice of bread.

Using tongs (or your hands!) dip the sandwich in the egg-milk mixture, flipping it to coat both sides.

Spray skillet with non-stick spray or melt butter in the pan. Then, transfer the sandwich to the skillet and cook about 1 min or so until golden brown on the bottom. Flip and brown the other side.

Repeat with remaining sandwiches and sprinkled with powdered sugar and a side of raspberry preserves.

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