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SANDWICHES:
Open Faced Monte Cristo Sandwiches
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Open-
Faced Monte Cristo Sandwiches |
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Adapted from
Southern Living, September 2005...
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2
large |
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eggs |
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½
cup |
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milk |
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2
tsp |
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prepared yellow mustard |
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6
slices |
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French bread |
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2
Tbs |
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butter, divided |
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6
Tbs |
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raspberry or strawberry jam |
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9
oz |
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thinly sliced deli turkey |
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9
oz |
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thinly sliced deli ham |
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10
slices |
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Swiss cheese |
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1 |
In a
shallow, wide bowl, whisk
together eggs, milk and mustard. Dip both sides of bread in egg mixture. |
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2 |
Melt 1 T.
butter in a large, nonstick skillet over medium
heat; add 3 bread slices, and cook 2-3 minutes
on each side or until golden brown on both sides. Repeat
procedure with
remaining butter and 3 bread slices. |
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3 |
Spread 1 T.
jam on 1 side of each bread slice;
top each with turkey, ham and cheese, dividing
evenly among the 6 bread slices.
Place on a baking sheet. |
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4 |
Broil 5½"
from heat 2-3 minutes or until cheese is melted. |
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Servings: 6 |
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