3636. BACON MONTE CRISTO FINGER SANDWICHES

8 slices bacon, thick cut
8 sliced bread
8 slices deli ham
8 slices cheese
butter, softened
3 eggs
1/4 cup milk
salt, to taste

Preheat oven to 400°. 

Lay bacon on baking sheet. Bake for 15 minutes or until done. Remove from oven, transfer to newspaper lined paper towels. Lay out 8 slices of bread. Lightly coat each slice with butter. Lay a slice of cheese on each slice of bread. Place a slice of ham on top of each slice of cheese. Cut bacon in half and place 4 halves on each sandwich. Put the bottom sandwich half onto the top sandwich half.

Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes to 1 hour. Combine the eggs and milk in a bowl. Heat a griddle over medium-high heat. Once the griddle is hot enough to scatter a drop of water, brush with softened butter.  Unwrap the sandwiches and dip in the egg batter (one at a time), to coat evenly. Gently place it on the griddle, and fry. Turn once and then cover with a bowl until golden brown and hot, about 5 minutes total. Using caution, remove the bowl with a spatula and use an oven mitt to protect from the heat.

Allow to cool, cut into 4ths with a knife. Place on a serving platter.


bacon recipe source: Donna Elick, The Slow Roasted Italian (@Slow_Roasted), December 12, 2014