Meatless Monte Cristo Sandwiches
- 6 slices egg bread
- 4 teaspoons (about) Dijon mustard
- 4 ounces sliced Swiss cheese
- 1 large tomato, thinly sliced
- 2 large eggs
- 2 tablespoons water
- 1 1/2 tablespoons chopped fresh sage or 1 teaspoon dried
- 2 tablespoons (1/4 stick) butter
- Arrange egg bread on work surface.
- Spread each slice with mustard.
- Divide Swiss cheese and sliced tomato equally among 3 bread slices; sprinkle with salt and pepper.
- Form 3 sandwiches by pressing remaining bread slices, mustard side down, atop tomato.
- Whisk eggs, 2 tablespoons water and sage to blend in medium shallow bowl.
- Melt butter in heavy large skillet over medium-low heat.
- Dip both sides of each sandwich into egg mixture and place in skillet.
- Cook until cheese melts and sandwiches are golden, about 4 minutes per side.
- Cut sandwiches diagonally in half.
- Transfer 3 halves to each plate.
egg bread, mustard, swiss cheese, tomato, eggs, water, fresh sage, butter
Taken from www.epicurious.com/recipes/food/views/meatless-monte-cristo-sandwiches-100953 (may not work)