The Soup Diva

This yummy sandwich was one of the first things I learned to cook from my mother’s well-loved Betty Crocker Cookbook. I enjoy it much more than the similar and more famous Monte Cristo; the combination of salty ham, tangy cheese spread, and rich eggy bread is a delight to the senses.

For each sandwich, you will need:

• 2 slices sturdy bread (French, Italian, sourdough)
• 1 slice ham
• 1/4 cup shredded cheese (I like Colby jack)
• Mayomust (or equal parts mayonnaise & mustard)
• 1 egg for every 2 sandwiches
• Milk or cream
• Butter

In small bowl, stir cheese with enough Mayomust to spreadable consistency. Spread onto each side of bread. Slice of fold ham so that it fits inside the bread perimeter. Place sides of each sandwich together and set aside. Heat large skillet or griddle to medium and melt a pat of butter for each sandwich.

Beat egg(s) in shallow bowl or deep plate with splash of milk or cream. Dip each side of each sandwich in egg mixture and lay onto cooking surface. Flip when golden and cook other side to the same color. Allow to sit 5 minutes so cheese can harden slightly.

I took the “heel” from this loaf of sourdough and dipped it in the last big of egg wash to grill for our new dog, Frankie. He is as much a fan as I am!