Monte Cristo Sandwiches

A fun little factoid for ya - for my senior thesis in high school, I read and wrote a paper on The Count of Monte Cristo by Alexander Dumas. My teacher made me read the unabridged version. Mama mia, that's a long book.

We have a cafe/bakery in town called Babe's Bakery, and I always order the Monte Cristo sandwich from them. It's to die for. Several years ago, I got a recipe from about.com under Southern U.S. Cuisine for Monte Cristos, and it's been fantastic.

I remember when my sis, Nat, had her fourth child, I went to her house and made these. She asked for the recipe, and it has become a staple in her house ever since. Maybe a month or so ago, her son, Brock, informed me that they had Monte Cristo sandwiches for dinner, and then he went on to tell me how you make them. I listened politely. :)

Monte Cristo Sandwiches

18 slices bread
softened butter for spreading
6 slices ham
6 slices turkey
12 slices swiss cheese
a little mustard for spreading
6 eggs
2/3 cup milk
1/4 tsp salt

For each sandwich, use 3 slices of bread. Butter one side of bread first, then cover the buttered side with a slice of ham and a slice of turkey. Butter both sides of the second slice of bread and spread with a little mustard. Place the second slice over the turkey.

Place two thin slices swiss cheese on top of the second slice of bread. Butter the third slice of bread and place it on top, butter side toward the swiss cheese. Cut into halves diagonally.

Beat eggs, milk, and salt in a cake pan. Dip sandwich halves into the egg mixture and fry on a hot skillet or griddle in butter. Brown on all sides, adding more butter when necessary. This part is tricky, because sometimes the pieces fall over. I just kind of lean them onto each other when I'm browning the thin edges. You can use toothpicks if you like, but I find them to be a pain in the butt.

Makes 6 sandwiches, 12 cut.