Monte Cristo Sandwich from Mama's
Per serving
I got this off of the Food Network, courtesy of Mama's on Washington Square, San Francisco. I tweaked it, swapping ham steaks for the turkey, taking it down from a triple-decker sandwich to a double and adding the must-have powdered sugar. Makes 4 sandwiches. Really really good, my 2 year old ate it up!
Ingredients
4 serv.Step-by-step instructions
- 1
On a work surface, spread each slice of bread with mayonnaise. Top four slices with the 1 slice of Gouda and several pieces of fried ham steak. Use remaining slices to top ham and cheese slices to make four sandwiches.
- 2
Using a knife, cut the crusts off the sandwich (this helps to pinch and seal the ends). Press sandwich flat with hands and wrap tightly with plastic wrap.
- 3
Refrigerate for at least 30 minutes and up to 6 hours. (Wrapping the sandwich in plastic wrap, compacts it, and prevents the egg batter from seeping in.).
- 4
Heat the oil and butter in a skillet over medium-high heat.
- 5
Combine the eggs and milk in a bowl.
- 6
Unwrap the sandwiches and dip them in the egg batter, to coat evenly.
- 7
Gently place each sandwich in the skillet (one or two at a time), and fry, turning once, until golden brown and hot, about 5 minutes total.
- 8
Cut the Monte Cristos in 1/2, transfer to a place, and sprinkle with powdered sugar.
- 9
Spoon some jam on the side and serve immediately.
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