CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689889e   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Monte Cristo   
    Categories: Breads, Cheese, Pork, Poultry   
         Yield: 4 servings   
       
         3 tb Mayonnaise   
         2 tb Dijon mustard   
         8 sl White bread   
       1/2 lb Thin sliced Emmental cheese   
         6 oz Thin sliced cooked ham   
         6 oz Thin sliced deli turkey   
         3 lg Eggs; lightly beaten   
       1/4 ts Kosher salt   
         3 tb Unsalted butter; more if   
              - needed   
              Confectioners' sugar; to   
              - serve   
              Raspberry jam; to serve(opt)   
       
     In a small bowl, mix together the mayonnaise and   
     mustard. Spread a spoonful of the mixture on the insides   
     of each piece of bread.   
        
     On four of the slices, layer half the Swiss, followed by   
     all of the ham and turkey, and finally the remaining   
     Swiss. Trim ingredients to fit, if necessary. Top with   
     the remaining bread slices.   
        
     On a rimmed plate, whisk together the eggs and salt and   
     set aside. Heat the butter in a large (12-inch) skillet   
     over medium-low heat. When it begins to sizzle, dip two   
     of the sandwiches into the egg mixture on both sides;   
     the bread should be evenly coated but not soggy. Add two   
     of the sandwiches to the skillet, pressing them down   
     gently with a spatula. Cover and cook until golden brown   
     on the bottom, 2 to 3 minutes, then flip and cook until   
     golden brown on the other side, 1 to 2 minutes more.   
        
     Transfer the cooked sandwiches to a plate and repeat   
     with the second batch, adding another tablespoon of   
     butter if the pan looks dry. Dust sandwiches lightly   
     with confectioners’ sugar, cut them in half and serve   
     with raspberry jam for dipping, if desired.   
        
     By: Lidey Heuck   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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