Recipe Spotlight: Monte Cristo Sandwiches

I have always loved Monte Cristos. After all, what's not to like? Made with turkey, ham and Swiss, Monte Cristos are easy to make and ultra satisfying. Last night for dinner I made the BEST Monte Cristo I've ever had, all thanks to an inspired recipe I found online. The recipe calls for two unusual ingredients- maple syrup and cream cheese. Instead of dipping the bread in eggs beaten with milk, you dip it in eggs beaten with maple syrup... And my oh my does it make a difference! I used plan ol' whole wheat Sara Lee bread, and the syrup made it so sweet and flavorful that it could have been the least healthy and highest calorie bread out there! On the inside the ham, turkey and Swiss are a savory and slightly salty filling that perfectly complements the sweet bread. And adding just a little cream cheese to the warm bread makes it even more delicious! Sprinkle with a little powdered sugar before serving and dip the warm sandwiches into your favorite jam- I love blackberry- and it's a real treat. Try this recipe the next time you're in the mood for a sandwich, it's amazing!

Monte Cristos
Sweet bread and a savory, cheesy filling.
Makes 3 sandwiches

2 eggs
1/4 c. maple syrup
6 slices of bread
Cream cheese (I prefer low fat)
6 slices deli ham
6 slices deli turkey
3 slices Swiss cheese
Powdered sugar, optional
Blackberry Jam (or any jam you like- raspberry is also good)

Mix eggs and maple syrup together with a fork and pour in a shallow dish. Dip the bread in the egg (make sure the bread is well-covered with the egg mixture) and cook on a griddle or in a frying pan (as if you were making French toast). Spread a good amount of cream cheese on half of the toasts. On the same toasts, add half of the ham and turkey and a slice of Swiss cheese. Top each sandwich with the remaining toasts. Turn the griddle to a low heat and add the sandwiches. Warm each sandwich until cheese is melted. Remove from heat and sprinkle each sandwich with powdered sugar. Cut into halves or fourths and serve with jam.

Recipe adapted from Favorite Family Recipes