..:MONTE CRISTO SANDWICHES:..

- 2 slices of brioche bread
- 1 tablespoon of mayonnaise
- 1 tablespoon of Grey Poupon dijon mustard
- 1 slices of Boar's Head lower sodium turkey
- 1 slice of Boar's Head lower sodium ham
- 1 slice of baby swiss cheese
- 2 large eggs
- Butter
- Powdered Sugar
- **OPTIONAL** Raspberry jam or perserves (either will work)

- Using a spoon, mix together the 1 tablespoon of mayonnaise and 1 tablespoon of Grey Poupon dijon mustard in a small bowl, then spread on a slice of brioche bread. **OPTIONAL** You can also add the raspberry jam/perserves on the other slice if you like. This will make the sandwich much sweeter, but it compliments the saltiness of the meat and the mayo/mustard combination. I like mine sweet, Koichi likes his savory -- experiment with the recipe and see what you like! Alternatively, you can also serve the jam or perserves as a dipping sauce.

- Add the slices of turkey, ham, baby swiss and the remaining slice of brioche bread to the sandwich.

- In a small bowl (seperate to the one used for the mayo/mustard mix), beat together the 2 large eggs until combined. **NOTE** You may need to use more eggs depending on how many sandwiches you are making.

- Grease your skillet with a small serving of butter over medium-to-6 heat.

- Dip the sandwich into the egg mixture, make sure you get both ends. Warning, this can get messy!

- Grill the sandwich on the hot skillet until golden brown and the cheese is melted.

- Sprinkle the top of the sandwich with powdered sugar and enjoy!