This Monte Cristo is a nice change from your typical American grilled cheese. It's almost like a savory french toast. On a cold, rainy day like this one, it would be wonderful paired with a steamy bowl of tomato soup. The egg on the outside gives it a nice crust, and the dijon provides a tangy contrast to the creamy provolone cheese. To keep it similar to the sandwiches you'd get at Bennigan's or Cheddar's, serve it with some raspberry preserves on the side... but it's just as good without them!
- 2 slices bread of your choice (I used Nature's Own Honey Wheat, whatever you have on hand is fine)
- 2 slices deli ham
- 2 slices deli turkey
- 2 slices provolone cheese (You can also use Swiss, cheddar, or whatever you like. I love provolone in this sandwich.)
- Dijon mustard
- 2 eggs, lightly beaten, seasoned with salt and pepper
1. Heat a nonstick skillet over medium low heat and spray with cooking spray.
2. Lightly spread each slice of bread with a thin layer of mustard.
3. Top one slice of bread with one slice of provolone, followed by 2 slices of ham, 2 slices of turkey, and the remaining provolone. Top with remaining bread slice.
4. Dip the whole sandwich in the beaten egg mixture.
5. Place the sandwich in the heated pan, cooking for 2-3 minutes per side or until light golden brown.