Time 15m Number Of Ingredients 9 Steps:
Divide mustard, cheese, and ham evenly between each of 2 bread slices; cover each with a bread slice. Whisk together eggs and milk in a medium bowl. Melt butter in a large nonstick skillet over medium. Dip sandwiches in milk mixture; transfer to skillet, and cook until golden brown, about 3 minutes per side. Sprinkle with powdered sugar, and serve with raspberry jam.
Time 25m Yield 4 servings. Number Of Ingredients 12 Steps:
In a small bowl, combine the mayonnaise, salad dressing and Dijon mustard; spread over 1 side of each slice of bread. On 4 slices, layer the turkey, ham and Swiss cheese; top with remaining bread. In a shallow bowl, combine the eggs, cream and ground mustard. Dip sandwiches in egg mixture., On a griddle or large skillet, melt butter. Toast sandwiches over medium heat until bread is golden brown, 2-3 minutes on each side. Serve with preserves.
Time 1h Yield 6 servings Number Of Ingredients 15 Steps:
Preheat a griddle and deep fryer to 350 degrees F. Butter the griddle. Dunk the Texas toast on both sides in the French Toast Custard and grill until golden brown. Flip and add 1 slice Swiss cheese to each slice of toast. Then add 3 ounces ham on top of 6 of the toast slices, then top the ham with another slice of Swiss cheese. Top each ham and cheese toast with a cheese only toast, to form 6 sandwiches. Cook until the cheese melts, then remove from griddle and cool. Dunk the cooled sandwiches in the pancake batter until fully covered and put into the fryer. Cook until golden brown on both sides, about 8 minutes. Serve with the Strawberry-Rhubarb Syrup. Beat the eggs well, then add the sugar and mix until emulsified and all the sugar has dissolved. Add the milk and vanilla and whisk until combined. Add the strawberries, rhubarb, sugar and maple syrup to a saucepot. Place over medium heat and cook until fruit is soft, about 20 minutes. Let cool slightly, then carefully puree with a hand blender.
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 25m Yield 6 Number Of Ingredients 10 Steps:
Pair with homemade french fries , a side salad, and a pickle, and enjoy.
Time 43m Yield 1 sandwich Number Of Ingredients 11 Steps:
On a work surface, lay out 2 slices of bread and spread with mayonnaise. Top each slice with the 1 slice of Gouda and 1 slice of turkey each. Put the third slice of bread on top of one stack, and flip the remaining stack on top, cheese-side down, to make a triple-decker sandwich. Using a knife, cut the crusts off the sandwich (this helps to pinch and seal the ends). Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours. (Wrapping the sandwich in plastic wrap, compacts it, and prevents the egg batter from seeping in.) Combine the eggs and milk in a bowl. Heat the oil and butter in a skillet over medium-high heat. Unwrap the sandwich and dip it in the egg batter, to coat evenly. Gently place it in the skillet, and fry, turning once, until golden brown and hot, about 5 minutes total. Cut the Monte Cristo in 1/2, transfer it to a place, and garnish with the strawberry and orange. Spoon some jam over each 1/2 and serve immediately.
Time 3h30m Yield 12 sliders Number Of Ingredients 11 Steps:
Make the raspberry jam: In a medium saucepan over medium heat, cook the raspberries for about 4 minutes, until they start to burst and become very fragrant. Add the sugar and cook, stirring constantly, for 10-15 minutes, until running a spoon through the jam leaves an open trail at the bottom of the pot. Stir in the lemon juice. Remove the pot from the heat and let the jam cool completely. Transfer to the refrigerator and chill for at least 2 hours or overnight. Make the sliders: Preheat the oven to 325°F (160°C). Line a small baking sheet with foil, leaving enough overhang so the sides can be used as handles. Grease with nonstick spray. Slice the sheet of Hawaiian rolls in half horizontally, leaving the individual rolls connected. Place the bottom half in the prepared baking sheet. Layer the turkey and ham on top, making sure to fold the meat to fit inside the individual squares of the rolls, then top with the Swiss cheese. Spread the raspberry jam over the top half of the rolls and place on top of the cheese layer, pressing down lightly. In a small bowl, mix together the egg and melted butter. Liberally brush on top of the rolls. Bake the sliders until the cheese is completely melted and the buns are toasted, 25-30 minutes. If the tops begin to brown too quickly, cover loosely with foil. Remove the sliders from oven and let cool for about 10 minutes, then transfer to a serving platter. Dust lightly with powdered sugar and serve whole so the sliders can be pulled apart. Enjoy!
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 30m Yield 4 sandwiches, 4 serving(s) Number Of Ingredients 16 Steps:
Assemble four sandwiches using bread, meats, and cheeses. Set aside. In medium mixing bowl (I use a square casserole dish), combine egg, water, milk, salt, sugar, flour, baking powder & mustard. Beat well. Heat about 1" of oil in deep skillet (I use a large iron skillet). Dip your sandwiches into the coating mixture, I like to get them well soaked. They will be drippy – try to drain off a bit, carefully slide into the hot oil. Repeat with remaining sandwiches. When nicely browned, gently flip over & brown other side. Remove to paper towels. Sprinkle with powdered sugar. Let cool a few minutes before cutting so the cheese doesn’t ooze out. Cut each sandwich into four fingers for easy dipping. Serve with syrup or jam.
Time 25m Number Of Ingredients 11 Steps:
Spread mustard on bread. Layer 4 bread slices with Swiss cheese, ham, and cheese again. Place remaining bread slices on top. In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg. Dip each sandwich in the egg mixture, turning to coat well. In a large skillet, melt butter over medium-low heat. When butter is foamy, add the sandwiches, and cook, turning once, until golden brown on both sides, 6 to 8 minutes total. Serve immediately, dusted with confectioners’ sugar.
Time 40m Yield 4 sandwiches, 4 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 425°F and grease a cookie sheet. Layout 4 slices of bread and top each with a slice of ham, a slice of cheese and the remaining bread to make 4 sandwiches. In a large bowl whisk the eggs, milk, cinnamon sugar, and vanilla. Dip the sandwiches into the egg mixture, coating both sides, and place onto the greased cookie sheet. Bake 15 minutes, turn sandwiches over, and continue baking 10 more minutes. Dust with powdered sugar and serve with raspberry jam.
Time 15m Yield 2 servings. Number Of Ingredients 8 Steps:
Spread mustard over one side of each bread slice; top two slices with cheese and turkey. Cover with remaining bread, mustard side down. In a shallow bowl, beat egg substitute and milk. Dip sandwiches in mixture, coating both sides., Heat a griddle coated with cooking spray; toast sandwiches until lightly browned on both sides. Sprinkle with confectioners’ sugar. Serve with apple butter.
