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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A great brunch item! One of my husbands favorite filling, baked, french toast style, sandwiches filled with cheese, ham, turkey & mustard. Raspberry preserves is a must for him. Could be eaten for breakfast, lunch or dinner. This is a LESSER FAT Monte Cristo recipe being baked and not fried full of flavor! I also like to buy the low salt cold cuts or use fresh baked turkey leftovers sliced thin. Ingredients:
8 slices bread (i use challah) |
4 teaspoons honey dijon mustard |
8 slices thin deli sliced swiss cheese |
8 slices thin deli ham |
8 slices thin deli sliced turkey (i like smoked) |
3 large eggs |
2 tablespoons flour |
1 tablespoon melted butter |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons milk (low fat to try to keep it low in fat!) |
powdered sugar, for dusting |
raspberry preserves, for dipping |
Directions:
1. Heat oven to 425°F.
2. Lightly butter a baking sheet pan. I use the spray.
3. Spread 1/2 teaspoon mustard on each slice of bread.
4. Layer between mustard sides of two slices of bread, 1 slice cheese, 2 slices ham, 2 slices turkey, and another slice of cheese.
5. Repeat to make four sandwiches. Whisk eggs, flour, butter, salt and pepper in a shallow dish until smooth.
6. Blend in milk.
7. DIP both sides of sandwiches into egg mixture until bread is lightly soaked.
8. Place on baking sheet; drizzle any remaining egg mixture over top of sandwiches.
9. Bake 8-10 minutes until bottom is golden brown.
10. Turn with wide spatula and continue baking 8-10 minutes or until second side is golden brown.
11. Serve warm dusted with powdered sugar and dip or spread raspberry preserves on sandwiches.
12. Garnish with fresh raspberries.
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