Mini Monte Cristo Sandwiches
Mini Monte Cristo Sandwiches recipe
Yield
8 servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine,softened |
|
| 2 | tablespoons |
prepared mustard
|
|
| 8 | slices |
white bread
|
|
| 4 | slices |
swiss cheese
or fontina* |
|
| 4 | slices |
ham
cooked |
*
|
| 3 | large |
eggs
|
|
| ½ | cup |
milk
|
|
| 1 | each |
onion soup mix
|
*
|
| ¼ | cup |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine,softened |
|
| 3E+1 | ml |
prepared mustard
|
|
| 8 | slices |
white bread
|
|
| 4 | slices |
swiss cheese
or fontina* |
|
| 4 | slices |
ham
cooked |
*
|
| 3 | large |
eggs
|
|
| 118 | ml |
milk
|
|
| 1 | each |
onion soup mix
|
*
|
| 59 | ml |
butter
or margarine |
|
Directions
- Use either type of cheese, but not both.
Blend 2 tablespoon butter with mustard; even spread on each bread slice.
Equally top 4 bread slices with cheese and ham; top with remaining bread, buttered side down.
Cut each sandwich into 4 triangles.
Beat eggs, milk, and golden onion recipe soup mix until well blended.
Dip sandwiches in egg mixture, coating well.
In large skillet, melt ¼ cup butter and cook sandwiches over medium heat, turning once, until golden.
