Easily adaptable into a Monte Cristo by just adding chicken, this wonderful battered then fried sandwich makes a great lunch with a tossed salad.
INGREDIENTS (for 3 servings):
- 1 tablespoon Dijon mustard
- 2 tablespoons mayonnaise
- 4 tablespoons butter or margarine, softened
- 6 slices white bread
- 6 slices Swiss cheese
- 12 slices thinly sliced deli ham
- 4 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/4 cup water
- 1 tablespoon vegetable oil
Use 2 tablespoons of the butter to spread over one side of each slice of bread. On three of the slices, spread a layer of Dijon mustard over the butter, and top each with 4 slices of ham. On the other three, spread mayonnaise, and top each one with 2 slices of Swiss cheese. Press ham and cheese sides of sandwiches together.
In a flat bottomed dish, whisk together the flour, baking powder, salt, eggs, and water until blended. Set aside.
Heat remaining butter and vegetable oil in a large skillet over medium heat. Dip both sides of each sandwich in the egg mixture, and fry in the oil and butter until browned, flipping to brown on each side.