French Toast Monte Cristo
The French Toast:
3 large eggs
3/4 cup whole milk
1 teaspoon vanilla extract
4 slices white bread (at least 1/2-inch-thick)
2 tablespoons butter
3 tablespoons unsalted butter
5 large eggs, lightly beaten
Pinch of salt
4 thin slices Swiss cheese
8 thin slices Black Forest or honey ham
4 thin slices cooked turkey breast
Maple syrup, for serving
Make the French toast:
Whisk together the eggs, milk and vanilla in a medium shallow bowl. Place the bread slices in the bowl of egg mixture and coat both sides.
You need a skillet that will easily hold 2 slices of bread. Melt half the butter over medium heat. When the butter begins to foam and brown slightly on the edges, arrange 2 slices of bread in each skillet. Cook until the undersides have browned, 3 to 5 minutes. Turn the slices over and cook for an additional 3 to 5 minutes, reducing the heat to medium-low if the bread is browning too quickly. Transfer the French toast to a plate and let cool slightly. Wipe out the skillets.
Preheat the oven to 350 degrees.
Make the sandwich: Return the skillet to medium heat and add about 1 tablespoon butter. Allow the butter to melt and froth, swirling to coat the bottoms of the skillet. Pour half th eggs into skillet (saving the other half for the second sandwich). Swirl egg on bottom to cover the pan evenly.
Arrange two slices of the French toast, slightly apart, in each skillet. Cook, shaking the skillets a little bit so the eggs don't stick. Continue to cook until the eggs start to firm up and come away from the sides, about 1 to 2 minutes.
Spread just a little butter on top of the French toast while it is cooking in the pan. This will be the bottom of your sandwich and the butter will help it get crisp.
The Tricky part. Slide a spatula underneath the eggs and flip everything over so the buttered French toast slices are now on the bottoms of the skillets. I usually slide a flat spatula under the middle and put my hand on top to hold it in place. Season with a pinch of salt.
Layer one of the slices of French toast with the cheese, ham and turkey. I like to use about 2-3 slices of meat and fold over a slice of cheese.
Now slide the spatula under the other slice of French toast that has no meat or cheese and fold it over. You want it to look like a sandwich!
At this point my cheese usually melts and there is no need to put it in the oven but if you’d like you can transfer the skillet to the oven until the cheese melts and the centers get hot for about a minute or two.
Transfer the sandwich to a cutting board and cut in half. Serve two halves on each plate with maple syrup for drizzling and dunking.
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