Bennigan's Baked Monte Cristo Sandwich


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Bennigan's Baked Monte Cristo Sandwich

4 (1 ounce) slices Swiss cheese

4 (1 ounce) slices cooked turkey

8 slices firm white bread

3 eggs

2/3 cup milk

1 envelope dry onion soup mix

3 tablespoons butter or margarine

Dijon mustard for dipping sauce

Preheat oven to 450 degrees F.

Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.

In pie plate beat eggs, milk and dry soup mix until well blended. Dip

each sandwich into egg mixture, spooning onion pieces onto bread. Make

sure all egg mixture is used. Place butter in 15 x 10-inch jellyroll

pan. Set in oven a couple of minutes to melt butter.

Carefully place sandwiches in pan and drizzle any remaining egg mixture

over them. Bake 5 minutes. Carefully turn sandwiches and continue baking

until golden brown. Serve with Dijon Mustard Dipping Sauce.

Dijon Mustard Dipping Sauce

1/2 cup sour cream

2 tablespoons milk

1 tablespoon Dijon mustard

Mix well and then chill until ready to serve.
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