Wednesday, August 13, 2008

Bennigan's Baked Monte Cristo Sandwich

Bennigan's Baked Monte Cristo Sandwich

4 (1 ounce) slices Swiss cheese
4 (1 ounce) slices cooked turkey
8 slices firm white bread
3 eggs
2/3 cup milk
1 envelope dry onion soup mix
3 tablespoons butter or margarine
Dijon mustard for dipping sauce

Heat oven to 450 degrees F.

Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.

In pie plate beat eggs, milk, and dry soup mix until well blended. Dip
each sandwich into egg mixture, spooning onion pieces onto bread. Make
sure all egg mixture is used. Place butter in 15 x 10-inch jellyroll
pan. Set in oven a couple of minutes to melt butter.

Carefully place sandwiches in pan and drizzle any remaining egg
mixture over them. Bake 5 minutes. Carefully turn sandwiches and
continue baking until golden brown. Serve with Dijon Mustard Dipping

Dijon Mustard Dipping Sauce
1/2 cup sour cream
2 tablespoons milk
1 tablespoon Dijon mustard

Mix well and then chill until ready to serve.