Bennigan's Baked Monte Cristo Sandwich
4 (1 ounce) slices Swiss cheese
4 (1 ounce) slices cooked turkey
8 slices firm white bread
3 eggs
2/3 cup milk
1 envelope dry onion soup mix
3 tablespoons butter or margarine
Dijon mustard for dipping sauce
Preheat oven to 450 degrees F.
Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.
In pie plate beat eggs, milk, and dry soup mix until well blended. Dip each sandwich into egg mixture, spooning onion pieces onto bread. Make sure all egg mixture is used. Place butter in 15 x 10-inch jellyroll pan. Set in oven a couple of minutes to melt butter.
Carefully place sandwiches in pan and drizzle any remaining egg mixture over them. Bake 5 minutes. Carefully turn sandwiches and continue baking until golden brown. Serve with Dijon Mustard Dipping Sauce.
Dijon Mustard Dipping Sauce
1/2 cup sour cream
2 tablespoons milk
1 tablespoon Dijon mustard
Mix well and then chill until ready to serve.
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This digital document is an article from Arkansas Business, published by Journal Publishing, Inc. on January 14, 2002. The length of the article is 395 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Bennigan's be gone? (Whispers).(Bennigan's Grill & Tavern not closing)(Brief Article)
Publication: Arkansas Business (Magazine/Journal)
Date: January 14, 2002
Publisher: Journal Publishing, Inc.
Volume: 19 Issue: 2 Page: 3(2)
Article Type: Brief Article
Distributed by Thomson Gale