Monte Cristo Sandwiches

Yield: 2 servings

Saturday February 10, 2007

• 4 slices multigrain bread
• 4 slices Swiss cheese
• 2 slices roast chicken
• 2 slices baked ham
• 2 teaspoons dijonnaise dressing
• 2 medium eggs
• ¼ cup milk
• ¼ cup half and half
• 3 tablespoons butter

1.  Spread a half teaspoon of dijonnaise on each slice of  bread.

2.  On 2 slices of bread place 1 slice each of cheese, roast chicken, ham and another slice of cheese. Cover with matching slice of bread, dijonnaise side down. Repeat for second sandwich.

3.  Melt butter in large skillet.

4.  Whip eggs, milk and half and half together and pour out on long platter.

5.  Place sandwiches in egg mixture and soak both sides of  bread until almost all of the egg mixture is absorbed.

6.  Place sandwiches in skillet and cook until golden and cheese is melted.