Monte Cristo Sandwich

“My Mom’s a health nut!”  That was my daughter’s reason for why I didn’t deep fry these sandwiches, like a classic Monte Cristo would be prepared.  I think my previous post chocolate peanut butter cup cake is proof enough to end that type of reasoning.

This is the reappearance of the second loaf of American Sandwich Bread I mentioned a few days ago.  I have never made Monte Cristo’s sandwiches before but after reading the recipe I knew I would need a very sturdy and stable bread. This bread was absolutely perfect and I completely loved it in the Monte Cristos. I paired it with a new black bean soup recipe that was at best mediocre so I won’t waste my time or yours by posting it. My kids were completely bummed that I didn’t have any extra sandwiches because they were a hit!

Southwest Monte Cristo Sandwiches

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Ingredients

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• 8 slices quality sandwich bread
• 1/2 C hot pepper jelly, tomatillo salsa or taco sauce
• 8 slices honey baked ham
• 8 slices turkey
• 8 slices pepper jack cheese
• 2 eggs
• 1/2 C milk
• 2 tsp hot sauce
• butter

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Instructions

1. Beat eggs with milk, hot sauce and a little salt.  Heat skillet over medium heat.
2. Build sandwiches by quickly dipping one side only of a piece of bread and laying it egg side down on the counter.
3. Spread a light layer of taco sauce on the side of bread facing you and top with two pieces of each meat and cheese.
4. Dip one side of second piece of bread in the eggs and place it on your sandwich, dry side down.  Assemble the other sandwiches the same way.
5. Spread a bit of butter on your skillet and cook your sandwiches on both sides until golden brown.

• Author: Carole Jones

Nutrition

• Serving Size: 1/4th
• Calories: 446
• Sugar: 5g
• Sodium: 1129mg
• Fat: 20g
• Saturated Fat: 11g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 165mg