EQUIPMENT: Small, shallow bowl, large skillet or griddle, spatula ham.
1. Place 2 bread slices on work surface and lightly spread each with mayonnaise. Top each with 2 slices of turkey, trimming overhang if necssary. Spread 2 more bread slices lightly with mayonnaise on both sides and place over turkey. Top each with 1 slice of cheese and 2 slices of ham, trimming overhang if necessary. Spread 1 sied of each of the remaining bread slice with mayonnaise and place, mayonnaise side down, over ham. PRess lightly on sandwiches to compact and cut each diagonnaly into 4 triangles.
2. Put eggs and milk in small shallow bowl, mix well. Heat oil in skillet or on griddle over medium heat until a drop of water sizzles on contact. Dip each triangle int egg mixture, turning to coat all surfaces. Fry, turing to cook all sides evenly, until golden brown (about 10 min.) Lightly coat skillet or griddle with more oil if necessary to prevent sticking. Remove sandwiches and drain on paper towels.
SERVING-- serrve hot, accompanied with little indvidual dishes of sour cream and jam to spread on sandwiches. From: "THe Multicultural Cookbook for Students," Albyn & Webb, ORYX Press, 1993.
Your Monte Cristo Sandwich is ready. Bon appetit!
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