8 sliced bread (I used honey wheat that I had on hand)
8 slices deli ham
8 slices cheese (I used American)
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. Open a news paper and cover with one thickness of paper towels (saves money and paper towels this way. Thank you YaYa for the tip!).
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. (Wrapping the sandwich in plastic wrap, compacts it, and prevents the egg batter from seeping in). 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 (this helps to melt the cheese, my keeping the heat in) 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.
Recipe printed from http://TheSlowRoastedItalian.com/
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