|Monte Cristo Breakfast Sandwich|
Thin sliced ham (about 2 pieces per sandwich)
Thin sliced turkey (about 2 pieces per sandwich)
Thin sliced cheese, you want something with a kick that will melt nicely (2 pieces per sandwich)
Good toasting bread
2 large eggs per 2 sandwiches
Splash of heavy cream
Powdered sugar for garnish
Currant jelly (don't skip this, the jelly adds a nice tang)
Make the sandwiches:
Lay your bottom slice of bread on your clean work surface and spread on the mustard to taste. Add one slice of cheese, 2 slices of ham, 2 slices of turkey, another slice of cheese. Spread mustard on the top slice of bread and place that on top of your sandwich. Repeat until all the sandwiches are made.
Whisk your egg batter together.
Heat the griddle to about 325. Add butter to griddle. Dip just the top and bottom surface of the sandwiches in the egg batter, don't dredge! Place on hot griddle and cook until bread is browned on both sides and cheese is melted, about 4 minutes per side.
Cut, plate and sprinkle with powdered sugar. Serve with currant jelly on the side. Would make interesting hors d'oeuvres as well. Cut off crusts after cooking, cut into 4 squares, skewer some dried cranberries on a toothpick and push thru layers.
White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032