This Monte Cristo Sandwich recipe is a much healthier and lighter version of the diner classic. It keeps the traditional flavor and crunch but loses the calories.
Strawberry,raspberry, or blackberry jam for serving
Instructions
For each sandwich:
Lay out 2 slices of bread and spread one side with approximately 1/2 T. of Greek yogurt each. Top each bread slice with a slice of Swiss cheese. Top 1 cheese slice with 2 pieces of turkey and the other with 2 pieces of ham. Lay a third bread slice on top of turkey stack. Flip the ham-topped slice on top of the turkey stack to make a triple-decker sandwich.
Using a knife, cut the crusts off the sandwich (to help pinch and seal the ends). Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours. (Wrapping compacts the sandwich and prevents the egg batter from seeping in.)
Combine the eggs, milk, nutmeg, and salt in a shallow dish. Spread crushed cornflakes in a second shallow dish and coat with cooking spray.
Heat a small amount of oil or cooking spray in a large skillet over medium-low heat. Unwrap the sandwich and dip it in the egg batter, coat each side evenly. Place in cornflake dish, ensuring both sides are coated.
Gently place sandwich in the skillet and pan fry, turning once, until golden brown and hot.
Cut the sandwich in half, transfer it to a plate, and dust with powdered sugar. Serve with strawberry, raspberry, or blackberry jam.