MONTE CRISTO SANDWICHES


3 slices of bread per sandwich per person*
butter 
1/2- 1 lb. Virginia baked ham, chipped or thinly-sliced 
1/2- 1 lb. peppered turkey breast, chipped or thinly-sliced 
1 lb. thinly-sliced Swiss cheese 
mustard and mayonnaise, if desired 
3 eggs 
1/3 c. milk 
1/4 tsp. salt


Preheat oven to 200 degrees.

For each sandwich use 3 slices of bread. Assemble the sandwiches as follows: Take a slice of bread, and top with desired amount of ham and Swiss. Take another piece of bread, and add mayonnaise or mustard to the side that will face the ham/cheese, if desired. Lay on top of the first layer, then add desired amount of turkey and Swiss. Top sandwich with the third slice of bread, adding mustard/mayonnaise again to the side facing the meat and cheese if desired. 

Heat a large, nonstick skillet or flat griddle over medium-high heat. Melt about 1/2 Tbsp. butter and swirl to coat pan. (Add more butter as needed).

Beat the eggs, milk, and salt together in a large, flat-bottomed bowl (or and 8x8 inch pan, if preferred). Carefully lifting the sandwiches, dip as many sandwiches as you can fit into the pan into the egg mix, coating both sides as you would for French toast. Fry until sandwich is browned, making sure the heat isn't too high, because you also want the sandwich to warm and melt the cheese. Place on a dish or pan in oven to keep warm while you fry the remaining sandwiches. Repeat procedure until all are fried, cut in half corner-to-corner, and serve immediately.

*Use whatever bread you prefer: white, rye, whole wheat, etc. All make a good sandwich! 

-SIDE DISHS-

FRESH OVEN FRIES

4-5 medium potatoes
2 tablespoons olive oil
1/2 teaspoon garlic powder 
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 400 degrees. Cut potato into wedges. Wash potatoes and dry well. Mix olive oil, garlic powder, onion powder, salt and pepper in a large resealable bag or mixing bowl. Add potatoes and mix well to coat.

Spray a large baking sheet with the non stick cooking spray. Spread the fries evenly on the sheet and place in the oven. After fries have baked for 15 minutes, remove the baking sheet from the oven and use a spatula to turn the seasoned fries over. Put the fries back in the oven and cook an additional 15 minutes or until tender.


Serves 5-6

SWEET AND SOUR COLE SLAW


1 lb. bag pre-shredded cole slaw
2 Tbsp. finely-chopped onion
1/4 c. oil
3 Tbsp. white vinegar
1/4 c. sugar
1/2 flavor packet from Ramen chicken noodle soup
dry-roasted sunflower kernels
salt and pepper to taste


Mix oil, vinegar, sugar, and flavor packet in a small bowl. Stir well. (Sugar will not completely dissolve). Place cole slaw and onion in a large bowl, and pour dressing mix over the top. Stir well to coat.

Refrigerate for at least 2 hours. Stir again. Just before serving, add as much sunflower seeds as desired. Mix them in thoroughly. Add salt and pepper.

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