This has been the week for revisiting family favorites, and this sandwich certainly deserves to be on the list. It’s rather like a french toast sandwich with the sweet (raspberry jam) tucked inside along with provolone and ham. However, if you’re not certain about the raspberry jam, serve it on the side and give it a dip. Poor Junior Too–I forgot that he prefers his Monte Cristo spread with mustard. Sigh.
8 slices white bread
4 tbsp raspberry jam
8 slices Provolone cheese
4 slices ham (about 1/8″ thick)
1/2 cup milk
1/2 cup shaved Parmesan cheese (or grated)
2 tbsp fresh parsley, chopped
2 tbsp butter
1) Assemble each of 4 sandwiches as follows: spread 1 slice of bread with 1 tbsp raspberry jam, top with 1 slice Provolone cheese, 1 slice ham, 1 slice Provolone cheese, 1 slice of bread; set aside
2) In shallow bowl, mix eggs, milk, Parmesan cheese, and parsley
3) Heat large skillet over medium heat (depending on size of bread, you may have to make in two batches or use two skillets); melt butter in skillet
4) Dip both sides of each sandwich in egg batter and grill in skillet 4-5 minutes each side until cheese melts and bread is golden brown; remove from skillet and serve with fresh fruit; sooooo good!