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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 4 servings.
12 slices white bread
mayonnaise, as needed
8 slices Gouda cheese
8 slices cooked turkey breast
8 eggs, beaten
1 c. milk
vegetable oil
unsalted butter
strawberry slices
orange wedges
blackberry or raspberry jam
On a work surface, lay out 8 slices of bread and spread with mayonnaise.
Top each slice with 1 piece of Gouda and 1 piece of turkey.
Put a second third slice of bread on top of four stacks, and flip the remaining stacks on top, cheese-side down, to make triple-decker sandwiches.
Using a knife, cut the crusts off the sandwiches (this helps to pinch and seal edges).
Wrap sandwiches tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours (wrapping sandwiches in plastic wrap, compacts them, and prevents the egg batter from seeping in).
In a large bowl, whisk together eggs and milk; set aside.
Heat a small amount of oil and butter in a skillet over medium-high heat.
Unwrap sandwiches and dip each in egg batter to coat evenly on all sides; place gently in hot skillet.
Fry each side and all four edges until golden brown and hot, about 5 minutes total.
Cut each sandwich in diagonally in half, transfer to plates, and garnish with strawberry and orange.
Serve with blackberry or raspberry jam.
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GRILLED - MONTE CRISTO
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 4 servings.
12 slices white bread
mayonnaise, as needed
8 slices Gouda cheese
8 slices cooked turkey breast
8 eggs, beaten
1 c. milk
vegetable oil
unsalted butter
strawberry slices
orange wedges
blackberry or raspberry jam
On a work surface, lay out 8 slices of bread and spread with mayonnaise.
Top each slice with 1 piece of Gouda and 1 piece of turkey.
Put a second third slice of bread on top of four stacks, and flip the remaining stacks on top, cheese-side down, to make triple-decker sandwiches.
Using a knife, cut the crusts off the sandwiches (this helps to pinch and seal edges).
Wrap sandwiches tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours (wrapping sandwiches in plastic wrap, compacts them, and prevents the egg batter from seeping in).
In a large bowl, whisk together eggs and milk; set aside.
Heat a small amount of oil and butter in a skillet over medium-high heat.
Unwrap sandwiches and dip each in egg batter to coat evenly on all sides; place gently in hot skillet.
Fry each side and all four edges until golden brown and hot, about 5 minutes total.
Cut each sandwich in diagonally in half, transfer to plates, and garnish with strawberry and orange.
Serve with blackberry or raspberry jam.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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