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BENNIGAN'S BAKED MONTE CRISTO SANDWICH
4 (1 oz.) slices Swiss cheese
4 (1 oz.) slices cooked turkey
8 slices firm white bread
3 eggs
2/3 C. milk
1 envelope dry onion soup mix
3 T. butter or margarine
Dijon mustard for dipping sauce
Preheat oven to 450ºF.
Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.
In pie plate beat eggs, milk, and dry soup mix until well blended. Dip each sandwich into egg mixture, spooning onion pieces onto bread. Make sure all egg mixture is used. Place butter in 15 x 10-inch jellyroll pan. Set in oven a couple of minutes to melt butter.
Carefully place sandwiches in pan and drizzle any remaining egg mixture over them. Bake 5 minutes. Carefully turn sandwiches and continue baking until golden brown. Serve with Dijon Mustard Dipping Sauce.
Dijon Mustard Dipping Sauce
1/2 C. sour cream
2 T. milk
1 T. Dijon mustard
Mix well and then chill until ready to serve.