Recipe: Monte Cristo Sandwiches (3)

MONTE CRISTO SANDWICHES
12 slices white sandwich bread
Butter or margarine, softened
Thinly sliced baked or boiled ham
Sliced cooked chicken or turkey
Thinly sliced Swiss cheese
2 eggs, beaten slightly
3 tbsp. milk
1/4 tsp. salt
Dash black pepper
Cherry tomatoes or sliced tomatoes
Cranberry sauce or currant jelly
1. Use 3 slices of bread for each sandwich. Butter 4 slices and cover generously with ham and poultry. 2. Butter 4 slices bread on both sides. Place on top of poultry. Cover with cheese. 3. Butter 4 more slices and place on cheese. Press lightly. Use toothpicks to hold sandwiches together. Trim off crusts. Cut each sandwich diagonally. 4. Combine eggs, milk, salt and black pepper. Dip sandwich halves in egg mixture. Fry slowly on both sides in butter in skillet, about 10 minutes or until golden brown. Add more butter as needed. 5. Remove toothpicks. Serve sandwiches on warm platters with sharp knives or forks for easy eating. Garnish with cherry tomatoes or sliced tomatoes. Pass sauce or jelly.

MONTE CRISTO SANDWICHES
Turkey and ham, thick sliced
Cream cheese, softened
Sliced bread
Beer Batter:
1 c. flour
3 tbsp. cornstarch
1 tsp. salt
1/2 tsp. paprika
1 c. beef
1 tbsp. oil
Fill deep fryer with oil and heat. Prepare sandwiches by cutting off crust. Cut in 4 pieces per slice. With each small piece spread cream cheese on bread, then put on a slice of ham more cream cheese on bread, then put on a slice of ham, then more cream cheese, then turkey. Spread cream cheese on another slice of bread and put it on top. Make up all of the sandwiches. Mix up beer batter until smooth. Dip each sandwich in batter and deep dry. Drain on paper towels. Sprinkle with powdered sugar (optional). Serve warm.

MOCK MONTE CRISTO SANDWICHES
3 c. crisp rice cereal, crushed to 2 c.
3 eggs
3/4 c. half & half
2 tbsp. powdered sugar
1/4 tsp. salt
12 slices day old bread
6 oz. thinly sliced ham
6 oz. thinly sliced turkey
6 oz. thinly sliced Swiss cheese
1/4 c. margarine
1/2 c. dairy sour cream
1/4 c. strawberry preserves
Heat oven to 425 degrees. Grease 15x10 inch jelly roll pan. Place crushed cereal in shallow dish. In another shallow dish, beat eggs slightly. Add half & half, powdered sugar and salt; blend well. Assemble 6 sandwiches by layering bread, ham, turkey and cheese; top with remaining bread slices. Carefully dip each sandwich into egg mixture, allowing excess to drip off; coat with crushed cereal. Place sandwiches on prepared pan; drizzle with melted margarine. Bake at 425 degrees for 10 to 15 minutes or until crisp and lightly browned. In small bowl, combine sour cream and strawberry preserves. Serve with hot sandwiches. Yield: 6 servings.