Monte Cristo Sandwich

A great brunch item! One of my husbands favorite filling, baked, french toast style, sandwiches filled with cheese, ham, turkey & mustard. Raspberry preserves is a must for him. Could be eaten for breakfast, lunch or dinner. This is a LESSER FAT Monte Cristo recipe being baked and not fried full of flavor! I also like to buy the low salt cold cuts or use fresh baked turkey leftovers sliced thin.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 8  slices  bread (I use challah)
• 4  teaspoons  honey dijon mustard
• 8  slices  thin deli sliced swiss cheese
• 8  slices  thin deli ham
• 8  slices  thin deli sliced turkey (I like smoked)
• 3  large eggs
• 2  tablespoons flour
• 1  tablespoon  melted butter
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2  tablespoons milk (low fat to try to keep it low in fat!)
•  powdered sugar, for dusting
•  raspberry preserves, for dipping

Directions

1. Heat oven to 425°F.
2. Lightly butter a baking sheet pan. I use the spray.
3. Spread 1/2 teaspoon mustard on each slice of bread.
4. Layer between mustard sides of two slices of bread, 1 slice cheese, 2 slices ham, 2 slices turkey, and another slice of cheese.
5. Repeat to make four sandwiches. Whisk eggs, flour, butter, salt and pepper in a shallow dish until smooth.
6. Blend in milk.
7. DIP both sides of sandwiches into egg mixture until bread is lightly soaked.
8. Place on baking sheet; drizzle any remaining egg mixture over top of sandwiches.
9. Bake 8-10 minutes until bottom is golden brown.
10. Turn with wide spatula and continue baking 8-10 minutes or until second side is golden brown.
11. Serve warm dusted with powdered sugar and dip or spread raspberry preserves on sandwiches.
12. Garnish with fresh raspberries.