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

1. Arrange egg bread on work surface.
2. Spread each slice with mustard.
3. Divide Swiss cheese and sliced tomato equally among 3 bread slices; sprinkle with salt and pepper.
4. Form 3 sandwiches by pressing remaining bread slices, mustard side down, atop tomato.
5. Whisk eggs, 2 tablespoons water and sage to blend in medium shallow bowl.
6. Melt butter in heavy large skillet over medium-low heat.
7. Dip both sides of each sandwich into egg mixture and place in skillet.
8. Cook until cheese melts and sandwiches are golden, about 4 minutes per side.
9. Cut sandwiches diagonally in half.
10. 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)