MONTE CRISTO, TORONTO-STYLE
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 185). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
Allow 3 slices of bread per sandwich. You’ll assemble the sandwiches and trim off the crusts and then dip them into a batter, like that for making French toast, and grill them to perfection.
6 slices of white bread
¼ cup butter or margarine
2 slices each (cut to fit the bread): baked ham, cooked white chicken, Swiss cheese and tomato
¼ cup milk
½ teaspoon season salt
Butter one side of each slice of bread, allowing 1 teaspoon of butter per slice. Melt remaining butter in a small skillet. Assemble the sandwiches so that you have a slice of ham between 2 slices of bread (buttered-sides-inward) and the chicken, cheese and tomato slices on the 2nd layer, with the 3rd slice of bread, buttered-side-down. Secure with toothpicks and cut, diagonally, into 2 triangles. Trim off the crusts. Beat the eggs, milk and salt together, dipping the sandwich pieces in the mixture to coat the bread on top and bottom. Fry in melted butter until golden brown. Serve at once. Makes 2 sandwiches.