At midnight last night, my honeyman turns to me and asks me how to make a Monte Cristo Sandwich.  Instead of answering, I asked “Why do you want one?”  He said it was too late for it and made himself a peanut butter and jelly sandwich.  So today for lunch, I surprised him with a hearty Monte Cristo Sandwich, stuffed with lots of deli meat and cheese because I knew he had a long drive up North this afternoon and wouldn’t eat until long past dinner but I’ve noted the traditional amounts below.

Monte Cristo Sandwich

6 whole slices bread
8 whole slices black forest ham
8 whole slices roast turkey breast
8 whole slices Swiss Cheese
3 large eggs
1/4 cup milk
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon Dijon mustard

Begin with three slices of bread.  Butter the bottom of the first slice.  Place one slice of ham and one slice of turkey on the face (non-buttered) of the bread.  Top with a second piece of bread, buttered side down.  Spread Dijon mustard on the top of the second slice.  Top with a slice of ham, a slice of turkey and two slices of Swiss cheese and finish with the final slice of bread, buttered side up.

Trim the crusts from the bread and cut diagonally to form triangles.  Secure with a toothpick for ease of grilling.  Prepare second sandwich using remaining ingredients.

Prepare an egg batter by beating the eggs, milk and salt together.

Place a non-stick skillet on medium heat and melt additional butter for frying.  Dip the triangle sandwich pieces in batter to coat both sides.  Allow excess batter to drip off and place sandwich into hot skillet.  Cook, turning once, until cheese is melted and sides are golden brown.  Continue to add butter as needed to the skillet to keep the remaining pieces from sticking.  Serve immediately, dusted with confectioners sugar, if desired.