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for Lunch
4 servings
Time to prepare: 20 minutes
Difficulty: Average
Ingredients |
12 slices white sandwich bread
Butter or margarine, softened
Thinly sliced baked or boiled ham
Sliced cooked chicken or turkey
Thinly sliced Swiss cheese
2 eggs, slightly beaten
3 Tbsp. milk
1/4 tsp. salt
Dash black pepper
Cherry tomatoes or sliced tomatoes
Cranberry sauce or currant jelly
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Directions |
Use 3 slices bread for each sandwich. Butter 4 slices and cover generously with ham and poultry.
Butter 4 slices bread on both sides. Place on top of poultry. Cover with cheese.
Butter 4 more slices and place on cheese. Press slightly. Use toothpicks to hold sandwiches together. Trim off crusts. Cut each sandwich diagonally.
Combine eggs, milk, salt and black pepper. Dip sandwich halves in egg mixture. Fry slowly on both sides in butter in skillet or on griddle about 10 min. or until golden brown. Add more butter as needed.
Remove toothpicks. Serve sand¬wiches on warm plates with sharp knives and forks for easy eating. Garnish with cherry tomatoes or sliced tomatoes. Pass sauce or jelly.
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Notes |
| Sharp kitchen shears are help¬ful in cutting filling to fit the bread. Everything, except dipping the sandwiches, can be done a day ahead. Foil wrap and refrigerate. Bring to room temperature before frying. |
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