Bennigan's Baked Monte Cristo Sandwich
4 slices Swiss cheese (1 oz)
4 slices cooked turkey -- (1 oz)
4 slices cooked ham--(1 oz)
8 slices firm white bread
3 eggs
2/3 cup milk
1 packet dry onion soup mix
3 tablespoons butter or margarine
Dijon mustard for dipping sauce
Place 1 slice of cheese ,1 slice of turkey and 1 slice of ham on each of 4 bread slices. In pie plate beat eggs, milk, and dry soup mix until well blended. dip each sandwich into egg mixture, spooning onion pieces onto bread. Make sure all egg mixture is used. Place butter in 10 x 15 inch jelly roll pan. Set in preheated 450 degree oven a couple of minutes to melt butter. Carefully place sandwiches in pan and drizzle any remaining egg mixture over them. Bake 5 minutes. Carefully turn sandwiches and continue baking until golden brown. Serve with Dijon mustard dipping sauce.
Dijon mustard dipping sauce: 1/2 cup sour cream 2 tbsp. milk 1 tbsp. Dijon mustard Mix well and then chill until ready to serve.
Pan-Grilled Monte Cristo Sandwich
8 oz. thinly sliced fully cooked ham
8 oz thinly sliced fully cooked turkey
4 slices ( 1 oz. each) Swiss cheese
8 firm slices ( 1/2 inch thick)
Vienna or French or garlic bread
4 eggs
1/3 cup milk
3 tbsp. butter or margarine
Place 2 oz. ham, 2 oz turkey and 1 slice cheese on each of 4 bread slices. Top with remaining bread. In shallow dish beat together eggs and milk. Dip sandwich in egg mixture, turning carefully, until all mixture is absorbed. Melt butter in large skillet or on a griddle. Carefully transfer sandwiches to pan and cook slowly for about 15 minutes. Carefully turn and continue cooking about 10 minutes or until golden brown. Serves 4.