Monte Cristo Sandwich II

This is another version of the Monte Cristo sandwich. This is served on a cinnamon raisin bread and adds honey-Dijon mustard for a sweeter taste.

• 8 thick slices of cinnamon raisin bread
• 4 teaspoons of honey-Dijon mustard
• 8 slices of thinly sliced Swiss cheese (4 ounces total)
• 8 slices of honey-cured ham (4 ounces total)
• 2 large eggs
• 2 tablespoons of water
• Salt and pepper to taste
• 2 tablespoons butter (1/4 stick)

METHOD

Spread 1/2 teaspoon mustard on each slice of cinnamon raisin bread. Assemble the sandwich: bread (mustard side up), 1 slice cheese, 2 slices ham, 1 slice cheese, bread (mustard side down). Repeat to make four sandwiches.

Whisk eggs, water, salt and pepper. Melt butter in heavy large skillet over medium-low heat. Dip both sides of sandwiches into egg mixture, lightly soaking bread. Place in skillet and cook until the cheese melts and the sandwiches are golden, about 4 minutes per side.

Cut sandwiches in half, diagonally. Serve.

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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