Simply Bacon Monte Cristo Finger Sandwiches

8 slices bacon, thick cut
8 sliced bread (I used honey wheat that I had on hand)
8 slices deli ham
8 slices cheese (I used American)
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.  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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