Time 20m Yield 1 Number Of Ingredients 8 Steps:
Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread. Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.
Time 15m Yield 8 Number Of Ingredients 12 Steps:
Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks. Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners’ sugar just before serving.
Time 20m Yield 16 mini sandwiches Number Of Ingredients 15 Steps:
Place one slice each of turkey, Swiss cheese, and ham on 6 bread slices. Top with remaining bread slices and cut into quarters; hold sandwiches together with wooden toothpicks if needed. -=Batter=- Sift flour, baking powder and salt together. Add water to egg and beat slightly. Add egg to flour mixture and beat until smooth. Dip mini monte cristo sandwich quarters into batter and fry in hot oil until golden brown, turning once. Remove toothpicks and sprinkle lightly with powdered sugar. Serve with a side of raspberry jam to dip them inches.
Time 15m Yield 16 serving(s) Number Of Ingredients 9 Steps:
Blend 2 tbsp butter with mustard; evenly spread on each bread slice. Equally top 4 bread slices with cheese and ham; top with remaining bread, buttered side down. Cut each sandwich into 4 triangles. Beat eggs, milk and golden onion recipe soup mix until well blended. Dip sandwiches in egg mixture, coating well. In large skillet, melt 1/4 c butter and cook sandwiches over medium heat, turning once, until golden.
Time 40m Yield 4 sandwiches Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F. In a large bowl, whisk together eggs, cream, vanilla, sugar, cinnamon, and salt and set aside. Lay the 8 slices of bread out on a flat surface. Lay 1 slice of cheese on each slice of bread. Then on 4 slices of the bread lay 1 slice of ham. On the other 4 slices lay 1 slice of turkey. Top all 8 slices with 1 slice of Swiss. Make 4 sandwiches and coat with egg mixture. *Cook’s Note: You may add more Swiss, turkey or ham, if desired In a large skillet over medium-heat melt the butter. Add the sandwiches to the pan and cook until golden brown, about 3 minutes on each side. Remove the sandwiches to a sheet pan and place in the oven. Bake until the cheese has melted and the sandwiches are warm throughout, about 5 minutes. In a large bowl, whisk all of the ingredients together until smooth. Cut the sandwiches into quarters and serve with the cranberry syrup.
Time 30m Number Of Ingredients 11 Steps:
Preheat oven to 325 degrees F. Spray a 9 x 13 inch baking dish with nonstick cooking spray. Slice rolls horizontally (keeping them connected) and place in the bottom of prepared baking dish. Spread raspberry preserves on top of the bottom half of the rolls. Layer with turkey, ham and cheese. In a small bowl, whisk together 1/4 cup melted butter, egg, Worcestershire sauce, dijon mustard and mayonnaise. Spread mixture on the inside of the top half of the rolls and place on top of the sliders in the pan. Brush remaining 1/4 cup melted butter on top of rolls. Bake for 15-20 minutes, or until the tops of the rolls are golden brown and cheese is melted. Remove from oven, garnish with powdered sugar, cut into individual sandwiches and serve.
