Makes 2 sandwiches
This eggy breakfast sandwich combines two favorites: French toast and grilled cheese. On menus it’s called Monte Cristo and often made with Swiss cheese. This Muenster version includes ham, but you can use turkey instead. Assemble the sandwiches on thickly sliced bread, dip them into the beaten eggs, and cook in butter. For small appetites, halve this sandwich for 2 servings. You can make the sandwich in advance and reheat in a nonstick skillet (with no additional butter).
|4||slices dense sandwich bread|
|1||tablespoon Dijon mustard|
|6||thin slices baked ham|
|4||slices Muenster cheese|
|Pinch of salt|
1. Lay the bread on the counter. Spread the slices with mustard. Divide the ham and cheese between 2 slices of bread; top with remaining 2 slices.
2. In a shallow bowl, beat the eggs, milk, and salt. Dip a sandwich into the egg mixture and, using tongs, turn to immerse the other side.
3. In a large skillet, melt the butter. Add the soaked sandwich. Dip the remaining sandwich in the same way and add it to the pan. Pour any egg left in the bowl over the sandwiches.
4. Cook sandwiches for 2 minutes or until the bottoms are nicely browned. Turn and cook the sandwiches’ other sides for 2 minutes more. Let the sandwiches sit for 1 minute before cutting in half.