Wednesday, August 31, 2011
Best Ever Monte Cristo Sandwiches
From the kitchen of Jennifer Wright, Garfield
The 2008 Cook’s Library of Treasures Cookbook
8 slices white bread
4 thin slices ham
4 thick slices chicken breast
4 thick slices Swiss cheese
2 eggs
1 c. milk
2 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
Butter
1/2 c. sour cream
1/2 c. Welch’s grape jelly
Make sandwiches, using two slices of bread and one slice each of ham, chicken and cheese. Beat together eggs, milk, flour, salt and pepper. Dip sandwiches in egg mixture. Fry in butter in heavy skillet until golden brown on all sides. Serve immediately with sour cream and grape jelly.
◊◊◊
Subscribers - The Times would like to share your recipes. Recipes may be dropped off at our office at N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25 Pea Ridge, AR, 72751 or e-mailed to prtnews@nwaon line.com.
Opinion, Pages 4 on 08/31/2011