Recipe: Monte Cristo Sandwiches

Monte Cristo Sandwich

4 sandwiches

1 egg, at room temperature (See NOTE)
About 1 cup milk or reduced-fat or skim milk
8 slices bread, each lightly buttered on one side, if desired
Thin slices lean fully-cooked ham, about 4 ounces, divided
Thin slices sharp Cheddar or Swiss cheese or reduced-fat cheese of
choice, about 4 ounces, divided
Mustard as desired (optional)
1 (10 3/4-ounce) can cream of mushroom soup or reduced-fat cream of
mushroom soup, undiluted
1 (4.5-ounce) jar (net weight) sliced mushrooms, drained
1/2 cup shredded sharp Cheddar or Swiss or Country Casserole 4-cheese
Blend or reduced-fat cheese of choice
1/2 teaspoon Worcestershire sauce (optional)
Few grains cayenne pepper or to taste
About 1 to 2 tablespoons butter or margarine, melted (optional)

In a shallow medium to large bowl, combine egg and milk, beating lightly with a
wire whisk or fork; set aside. In order, arrange ham and cheese on the buttered
side of 4 bread slices, dividing evenly. Top each with a light coating of mustard, if
desired; top each with a second bread slice, buttered-side down. In a small heavy
saucepan, combine soup, mushrooms, 1/2 cup shredded cheese of choice,
Worcestershire sauce, if desired, and cayenne pepper, blending well; place over
low heat, stirring occasionally, until bubbly hot. Dip each sandwich in egg/milk
mixture, coating each well. Pan-fry sandwiches in butter in a large skillet (or
liberally coat skillet with non-caloric vegetable cooking spray) over moderate heat,
turning each once, until sandwiches are golden brown and cheese begins to melt.
Arrange each sandwich in a ramekin or individual casserole dish; spoon hot sauce
over each, dividing evenly. Serve immediately, or place sauce-topped sandwiches
in ramekins on a rack in a broiler pan and broil, about 8 inches from heat source,
for 5 to 6 minutes until sauce is bubbly hot. Serve immediately.

NOTE: May use egg substitute, i.e. Egg Beaters, in place of 1 egg, if desired.

VARIATIONS: Add thinly sliced cooked chicken or turkey breast meat to
sandwich. Or, omit ham and use 4 ounces (about 1 ounce per sandwich) thinly
sliced cooked chicken or turkey breast.

Omit sauce and serve immediately after saut ing in skillet; garnish with sweet
gherkins.