Simply Bacon Monte Cristo Finger Sandwiches

8 slices thick cut bacon
8 slices sandwich bread
8 slices honey ham
8 slices American cheese
butter, softened
3 large eggs
1/4 cup whole milk
salt, to taste

Preheat oven to 400°F.

Lay bacon on baking sheet.  Bake for 15 minutes or until done.  Remove from the oven and transfer to a cooking rack or a plate lined with paper towels. 

Lay out 8 slices of bread. Lightly coat one side of each slice with butter. Lay a slice of cheese on each buttered slice of bread.  Place a slice of ham on top of each slice of cheese.  Cut bacon strips in half and place 4 halves next to one another on each sandwich.  Put the bottom half onto the top, making a sandwich with all the ingredients on the inside.

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 shallow 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 metal 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 tongs or a spatula and use an oven mitt to protect your hands from the heat.

 Allow to cool, cut into 4ths with a knife.  Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2011 The Slow Roasted Italian – All rights reserved.