Try this sweet spin on a Monte Cristo sandwich by using Sun-Maid® Cinnamon Swirl Raisin Bread — Bon Appétit!
|8||slices Sun-Maid® Cinnamon Swirl Raisin Bread|
|4 tsp||(20 mL) honey Dijon mustard|
|4 oz||(8 slices) deli sliced Swiss cheese|
|4 oz||(8 slices) deli sliced ham|
|2 tbsp||(30 mL) flour|
|1 tbsp||(15 mL) melted butter|
|1/4 tsp||(1 mL) black pepper|
|2 tbsp||(30 mL) milk|
PREHEAT oven to 425 degrees F (220 C).
SPREAD 1/2 tsp (2.5 mL) mustard on one side of each slice of raisin bread. Top mustard side of 4 slices of bread with 1 slice cheese, 2 slices ham, second slice of cheese and remaining bread slices to make 4 sandwiches.
WHISK eggs, flour, butter and pepper in a shallow dish until smooth. Blend in milk.
DIP both sides of sandwiches into egg mixture until bread is lightly soaked. Place on a parchment-lined baking sheet; drizzle any remaining egg mixture over top of sandwiches.
BAKE 8 to 10 minutes until bottom is golden brown. Turn with wide spatula and continue baking 8 to 10 minutes or until second side is golden brown.
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