For the sandwich part of tonight's soup and sandwich dinner, I went with Monte Cristos. They're so warm and gooey, and the mix of tangy mustard and sweet jelly with ham and melty cheese is so good! They're super simple and delicious!
4 slices whole grain bread
4 slices honey roasted ham
3 slices swiss cheese (or shredded gruyere)
2 tbsp. dijon mustard
2 tbsp. jelly or preserves (I used raspberry)
2 eggs, beaten
splash of skim milk
salt and cayenne pepper
Preheat skillet to medium heat. Spray with nonstick spray.
Lay out bread slices, smear jelly on 2 pieces and mustard on 2 pieces.
Top the jelly pieces with 2 slices of ham and 1 1/2 slices of swiss, press the mustard coated piece on top.
In a shallow bowl, whisk eggs, milk, salt and cayenne pepper.
Dunk sandwiches in egg mixture, pressing in and letting the bread soak up the egg, then place in the skillet.
Cover and cook for 6-7 minutes, or until golden brown.
Flip and cook the second side for another 6-7 minutes.
Plate and serve with soup!