| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 12 |
sl |
White sandwich bread |
|
|
Butter or margarine; softened |
|
|
Thinly sliced baked or boiled ham |
|
|
Sliced cooked chicken or turkey |
|
|
Thinly sliced Swiss cheese |
| 2 |
|
Eggs; beaten slightly |
| 3 |
tb |
Milk |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Black pepper |
|
|
Cherry tomatoes or sliced tomatoes |
|
|
Cranberry sauce or currant jelly |
INSTRUCTIONS
1. Use 3 slices of bread for each sandwich. Butter 4 slices and cover
generously with ham and poultry. 2. Butter 4 slices bread on both sides.
Place on top of poultry. Cover with cheese. 3. Butter 4 more slices and
place on cheese. Press lightly. Use toothpicks to hold sandwiches together.
Trim off crusts. Cut each sandwich diagonally. 4. Combine eggs, milk, salt
and black pepper. Dip sandwich halves in egg mixture. Fry slowly on both
sides in butter in skillet, about 10 minutes or until golden brown. Add
more butter as needed. 5. Remove toothpicks. Serve sandwiches on warm
platters with sharp knives or forks for easy eating. Garnish with cherry
tomatoes or sliced tomatoes. Pass sauce or jelly.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 19, 1998
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