Monte Cristo Sandwiches.

Name: Monte Cristo Sandwiches.
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 4 large eggs; 1/4 cup heavy cream; 2 teaspoons sugar; 1/2 teaspoon salt; 1/2 teaspoon dry ground mustard; 1/8 teaspoon cayenne pepper; 6 tablespoons strawberry jam or 6 tablespoons raspberry jam; 2 tablespoons Dijon mustard; 12 slices white bread, toasted; 18 slices swiss cheese or 18 slices gruyere; 12 slices ham; 12 slices turkey; 3 tablespoons vegetable oil; powdered sugar, for topping

Submitted by Anulazuli

"Very tasty, but when heating the oil, make sure you have a door or window open. And you can also substitute the heavy cream with half-and-half in a pinch, that's what I used and it came out great!"

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Ready In:: 25mins
Ingredients:: 14
Serves:: 6

ingredients

4 large eggs
¹⁄₄ cup heavy cream
2 teaspoons sugar
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon dry ground mustard
¹⁄₈ teaspoon cayenne pepper
6 tablespoons strawberry jam or 6 tablespoons raspberry jam
2 tablespoons Dijon mustard
12 slices white bread, toasted
18 slices swiss cheese or 18 slices gruyere
12 slices ham
12 slices turkey
3 tablespoons vegetable oil
powdered sugar, for topping

directions

Preheat oven to 450°F.
Whisk eggs, cream, sugar, salt, dry mustard and cayenne in shallow dish until combined,.
Stir jam and Dijon mustard in small bowl.
Spread 1 tsp of jam mixture on one side of each piece of toast.
Layer slices of cheese, ham and turkey on 6 slices of toast. repeat with second layer of cheese, ham and turkey, top with other piece of toast (jam side down!), lightly press down sandwiches.
Pour oil into rimmed pan and heat until just smoking, about 7 minutes.
Meanwhile, coat each sandwich (both sides) with egg mixture and transfer to large plate.
When oil is ready transfer sandwiches to oil and bake for about 4-5 minutes per side, Pat excess oil off and serve immediately with remaining jam mix and powdered sugar.

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RECIPE SUBMITTED BY

Anulazuli

Providence, 79

<p>Hey all! After a break of about two years, I'm glad to say that I'm back, and hopefully a lot more active than I was in years past. Also, ignoring the huge gap in activity, I've still been very active when it comes to cooking, and am now studying Culinary Arts at Johnson and Wales University in Providence, RI.</p> <p>I've been a member of Recipezaar since 2008, but had to remake in 2010. </p>

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