A Great Monte Cristo Sandwich Longmeadow Recipes

Steps:

• In a bowl, put turkey, oil, and seasonings, rubbing over turkey.
• Heat a saute' pan on medium heat, spraying with non-stick spray.
• Add turkey and cook 3 minutes a side. Set on plate.
• In a shallow dish, mix together egg white, milk, and salt & pepper if desired, whisk thoroughly.
• Spread approximately 2 teaspoons (to taste) mustard on 2 slices of bread.
• Put bread with mustard side up on work area.
• Layer spinach, pear (if using) and turkey, and cheese onto each mustard topped bread.
• Spread other 2 bread slices with mustard, and top the layered sandwich, mustard side down.
• In same skillet heat remaining oil over a medium heat.
• Using a spatula, dip sandwich in egg/milk mixture.
• Flip sandwich, and do the same to the other side.
• Do the same with second sandwich.
• Transfer to pan, and heat and saute' sandwich (5 minutes a side) turn sandwich and cook on second side.
• Cut in half and serve on porch with gloves and a scarf, or summer shorts, your choice.
• Oh and a pickle. Must have a pickle.
• And chips too!
• Ok, maybe an apple.
• Whatever, take a break.

Steps:

• Heat oven to 425°F.
• Lightly butter a baking sheet pan. I use the spray.
• Spread 1/2 teaspoon mustard on each slice of bread.
• Layer between mustard sides of two slices of bread, 1 slice cheese, 2 slices ham, 2 slices turkey, and another slice of cheese.
• Repeat to make four sandwiches. Whisk eggs, flour, butter, salt and pepper in a shallow dish until smooth.
• Blend in milk.
• DIP both sides of sandwiches into egg mixture until bread is lightly soaked.
• Place on baking sheet; drizzle any remaining egg mixture over top of sandwiches.
• Bake 8-10 minutes until bottom is golden brown.
• Turn with wide spatula and continue baking 8-10 minutes or until second side is golden brown.
• Serve warm dusted with powdered sugar and dip or spread raspberry preserves on sandwiches.
• Garnish with fresh raspberries.

Steps:

• Lightly beat eggs and milk in a shallow bowl. Season with salt and pepper and set aside.
• For each sandwich, lightly butter 3 slices of bread on both sides.
• Place 2 slices of turkey and 2 of ham between 2 slices of bread.
• Top with 2 slices of cheese and add last slice of bread.
• Trim crusts, secure with toothpicks, and cut in half on the diagonal.
• Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat.
• Dip sandwich halves, top and bottom, in batter.
• When butter foams, place sandwiches in skillet and fry until golden brown, about 2 minutes.
• Add remaining 2 tablespoons butter to skillet, turn sandwiches, and fry for 2 minutes more.
• Transfer to plates, sprinkle with confectioners' sugar, and serve with jelly.

Steps:

• Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
• Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.