Blum's Monte Christo Sandwich

Cuisine, June 1982

20 minutes — 2 Servings

Ingredients

6		sandwich thin slices white bread (crusts removed)
		mayonnaise
4		thin slices cooked turkey breast (about 1/4 pound)
2		thin slices of american cheese
4		thin slices baked ham (about 1/4 pound)
3		eggs
2	tablespoon	milk
		vegetable oil
		sour cream
		strawberry jam

Instructions

Spread 2 the bread slices lightly with mayonnaise; top each with 2 slices of the turkey, trimming overhang if necessary. Spread 2 more bread slices lightly with mayonnaise on both sides; place over turkey. Top each with 1 slice cheese and 2 slices ham, trimming overhang if necessary. Spread one side of each remaining bread sliced lightly with mayonnaise; place, mayonnaise side down, over ham. Press lightly on sandwiches to compact; cut each diagonally into 4 triangles.

Beat eggs and milk in shallow bowl until combined. Spread large griddle or heavy skillet with thin film oil; heat over medium heat until a drop of water sizzles on contact. Dip each triangle into egg mixture, turning to coat all surfaces. Fry, turning to coat all sides evenly, until golden brown, about 10 minutes. Lightly coat a griddle with more oil if necessary. Remove sandwiches to paper toweling to drain. Serve hot, accompanied by sour cream and strawberry jam.