Subscibe to DEAL OF THE DAY

Ever had a MONTE CRISTO SANDWICH? They're out of this world!
If you've never heard of them, picture a main-course sandwich
filled with ham, turkey and Swiss, then pan fried in butter
like French toast. I used to order these all the time at
Bennigan's a few towns over only recently come across thi
recipe to make them from scratch. For best results I recommend
using an egg bread and I can see this is just the kind of
thing that can give you cravings for breakfast at dinner time.


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6 Eggs
1/2 cup milk
1/2 pound deli turkey; sliced thin
1/2 pound deli ham; sliced thin
8 slices Swiss cheese
16 slices egg bread
4 tablespoons butter
1/4 cup of powdered sugar to dust
* 1 jar of raspberry preserves

In a medium bowl, whisk eggs and milk until well combined.
Place en equal number of slices of the turkey, ham and Swiss
cheese on 8 slices of the bread. Top with the remaining 8
slices of bread. In a large skillet, melt 1 tablespoon of the
butter over low heat. Dip 2 sandwiches, 1 at a time, in the egg
mixture, coating completely. Place in the skillet and cook 2 to
3 minutes on each side, or until bread is golden and cheese
melts. Repeat with the remaining sandwiches, adding more
butter as needed. Dust with powdered sugar and serve
immediately with preserves on the side for dipping.

Yield: 8 Servings
Categories: Sandwiches, Breakfasts

*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*


1.Every great sandwich begins with a great loaf of bread.
The crust should be "crusty" and the bottom of the bread
slightly springy to the touch. Do not cut bread when its
too warm (i.e. right out of the oven).

2.Use a clean, serrated knife on a wood cutting board. Wood,
being more porous, absorbs juices and is less likely to
retain potentially contaminating remnants. Oversized bread
is best cut on its side. Small loaves can be cut on an
angle for a larger sandwich and a more appealing look.

3. Know ahead of time what kind of "filling" and topping you'll
be using and how much. This will determine the size of your
bread slice. The bread should never overpower the appearance
of your sandwich, it should complement it. Too much bread
looks exactly like too much bread ... it's not a sandwich

4.The filling is whatever you desire. Whether it's sliced meat
or salad type, it should be evenly spread or layered. To
avoid a "soggy" sandwich, when using salad type fillings seal
the bread with dressing, butter or margarine on the inside
of both your bread slices. Sliced meat should be evenly
sliced, the thinner the better; This makes the sandwich more
tender to chew. If you like your meat warm or steamed, this
should be done before it's on the bread. Never microwave your
bread! This makes the bread rubbery when it cools.

5.A fresh tasting sandwich is only as fresh as the ingredients.
Lettuce should be crisp, tomatoes should be firm, pickles
should be crunchy, mustards and dressings should be tangy
and flavorful. Be experimental! Don't always stick with the
tried and true.