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Monte Cristo Sandwiches

August 30, 2014

We have a new favorite sandwich!  We didn’t have all the ingredients listed in the original recipe, so we modified it with what we had, and the results were amazingly delicious!  We say all this to say if you don’t have turkey in your fridge, but have ham, use it instead.  If you don’t have red currant jelly, use the jelly or jam you have.  If you don’t have Provolone cheese, but you have another kind, use it.  Just try it and you’ll find out, it might be one of your favorite, too.  This is my adaption of Paula Deen’s recipe from Paula Deen’s Quick and Easy Meals, 2011, Special Edition.  ~Kevin Wilson

This makes two sandwiches, but you can double it or triple it to meet your needs.

2 tsp. Dijon mustard

2 tsp. red currant jelly

4 slices of white bread

2 slices of deli turkey (we used shredded turkey)

2 slices of Provolone cheese

1 egg

1/4 c. milk

1 Tbsp. butter, divided

1 Tbsp. powdered sugar

Spread one teaspoon of Dijon mustard on each of 2 slices of bread.  Spread one teaspoon of jelly on each of the two remaining slices of bread.  Place a slice of Provolone on the jelly side and a slice of turkey on the Dijon side  (you can switch it for a different taste- both are great).  Put together as a sandwich.  In a shallow dish, combine egg and milk.  In a nonstick skillet, melt 1/2 Tbsp. butter.  Dip sandwich in egg mixture.  Fry sandwich in melted butter about 3  minutes per side or until golden brown.  Repeat procedure for second sandwich.  Sprinkle powdered sugar on top side of sandwich.  Ready to serve.





From → Sandwiches

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