Monte Cristo Panini
MEAT and POULTRY
Makes two large sandwiches
4 thick slices of Sourdough Bread
1 T Milk
A few slices each of deli Ham and Turkey
Two thick slices of Gruyere (or Swiss) Cheese
Butter for Panini press
Confectioner’s Sugar for dusting
PREPARATION & METHOD
Heat Panini press until it reaches Sandwich temperature.
Whisk egg and milk together and set aside.
Spread Dijon Mustard on one side of a slice of bread.
Pile Gruyere, Ham and Turkey on top and add two dollops of Raspberry Preserves.
Dredge another slice of bread in egg mixture and place on sandwich.
Butter both sides of Panini press and cook for approximately four minutes or until bread is golden brown.
Dust with sifted Confectioner’s sugar.
Recipe and Photo Courtesy of Kim Byer
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