The 1930’s were a creative and imaginative time to be alive. Along with the modern world trying to figure itself out so was the art of sandwich making!
If a sandwich recipe has lasted close to century you know it has to be good! Sweet and savoury to the max, salty ham and turkey, gooey cheese and well….nestled in between 2 slices of french toast!? Woah I know it sounds weird but 100 years of Monte Cristo can’t be wrong!
- Sliced bread
- 4 teaspoons honey dijon mustard
- 8 slices thin deli sliced swiss cheese
- 8 slices thin deli ham
- 8 slices thin deli sliced turkey
- 3 large eggs
- 2 tablespoons flour
- 1 tablespoon melted butter
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- powdered sugar, for dusting
- raspberry preserves, for dipping
- Heat oven to 425 degrees.
- Lightly butter a baking sheet pan.
- Spread 1/2 teaspoon mustard on each slice of bread.
- Layer between mustard sides of two slices of bread, 1 slice cheese, 2 slices ham, 2 slices turkey, and another slice of cheese.
- Repeat to make four sandwiches. Whisk eggs, flour, butter, salt and pepper in a shallow dish until smooth..
- DIP both sides of sandwiches into egg mixture until bread is lightly soaked.
- Place on baking sheet; drizzle any remaining egg mixture over top of sandwiches.
- Bake 8-10 minutes until bottom is golden brown.
- Turn with wide spatula and continue baking 8-10 minutes or until second side is golden brown.
- Serve warm dusted with powdered sugar and dip or spread raspberry preserves on sandwiches.