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Monte Cristo Sandwich 2


4 slices round loaf sourdough bread
butter at room temperature
2 long, thin slices cooked Ham
2 long, thin slices natural or processed Swiss Cheese
2 long, thin slices cooked turkey
Monte cristo batter (described below)
2 tablespoons of clarified butter or butter
powdered sugar
red current jelly

Batter:
2 eggs
1/2 cup whipping cream or half -and- half
pinch of salt

Butter bread slices and assemble sandwich (ham,cheese,turkey). Trim off overhanging ham, cheese or turkey. Trim crusts (if desired). cut each sandwich into three pieces. Prepare Monte cristo batter. Dip sandwiches into batter, coating edges and both sides until all batter is absorbed. heat butter in skillet over medium heat. Fry sandwiches on edges and on each side until lightly brown. Arrange on plates. Sprinkle with powdered sugar. Top with a tsp. of jelly




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.