Sunday, December 21, 2014

Quick & Easy

December is a very busy time of the year for us.  Because of my job at a restaurant, I work a lot of long hours.  On the two days before Christmas, we work 14 to 16 hour days since we do catering for the holidays.  During the last three years, my wonderful husband has had to do 95 percent of all of the Christmas shopping.  And he does a great job!  He makes lists and gets everything right.  And he's even happy about it. It's his favorite time of the year.

So, while I'm busy at work, I still have to make dinner for my family.  I especially like it when I can put something homemade on the table and it doesn't take hours.  These Monte Cristo Sandwiches really don't take much time at all, and my family loved them.  I served them with my Pepper Jelly (minus the cream cheese), but you could use any jelly you like.  And you can change the fillings out to whatever you want, like add turkey, change up the cheese, etc.  I hope you enjoy them.

8 slices Texas toast
1 lb thin sliced deli ham
16 Swiss cheese slices
1/2 lb bacon
1 avocado, thinly sliced
3 eggs
1/4 C half & half
Salt & pepper, to taste
4 T butter
Pepper Jelly (or your favorite jelly)

Cut the bacon strips in half and cook them until crisp.  Drain the bacon on paper towels.

To assemble the four sandwiches, lay one slice of cheese on one piece of bread.  Pile on some ham, some of the cooked bacon, some of the avocado slices, another slice of cheese, and the top piece of bread.  Repeat for the other three sandwiches and put a plate or something slightly heavy on top of the sandwiches to press them down.

Whisk the eggs, half & half, and salt & pepper together.  Melt 2 T of the butter in a large skillet over medium heat.  Dip two of the sandwiches in the egg mixture and carefully place them in the skillet.  Cover the skillet and cook 3-4 minutes on each side or until they are well browned and the filling is hot. Add the remaining 2 T butter to the skillet and cook the remaining two sandwiches.  Serve with the Pepper Jelly.