Super Supper Monte Cristo Sandwiches

Submitted by Chef mariajane

"A satisfying sandwich that makes a quick and nutritious meal can be on the menu any night of the week. Serve with your favorite BBQ sauce, red pepper jelly, or ketchup for dipping and a veggie salad on the side."

 

• Ready In: 10mins
• Ingredients: 11
• Serves: 4

ingredients

• 4 eggs
• 1 cup milk
• 1 tablespoon Dijon mustard
• 1 teaspoon dried basil
• 1 pinch salt
• 1 pinch pepper
• 8 slices whole wheat bread, multigrain (3/4 inch thick slices)
• 8 slices canadian havarti cheese, thin slice
• 4 ounces sliced ham or 4 ounces smoked turkey
• 1⁄2 cup roasted red pepper, drained, cut into strips
• 1 tablespoon butter, softened

directions

1. In a shallow dish, whisk eggs until blended; whisk in milk, mustard, basil salt and pepper.
2. Place four of the bread slices on a work surface. Place one slice of the cheese on each bread slice. Top evenly with ham and red peppers, then remaining cheese slices. Top with remaining slices of bread. Dip sandwiches in egg mixture , turning to coat, and soak bread well. Discard any excess egg mixture.
3. Heat a large nonstick skillet or electric griddle over medium heat. Brush with a thin layer of the butter. Cook the sandwiches, in batches as necessary, turning once, for 3-4 minutes on each side or until browned and cheese is melted. Brush the pan with more butter between batches if necessary.
4. COOKING TIP: Use a panini maker, electric sandwich press or indoor contact grill to cook sandwiches.
5. FOR THE ADVENTUROUS: Use Canadian Provolone chesse or flavored Havarti and pickled hot pepper rings in place or roasted red peppers.