Ingredients
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8 slices bread (I use challah)
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4 teaspoons honey dijon mustard
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8 slices thin deli sliced swiss cheese
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8 slices thin deli ham
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8 slices thin deli sliced turkey (I like smoked)
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3 large eggs
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2 tablespoons flour
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1 tablespoon melted butter
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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2 tablespoons milk (low fat to try to keep it low in fat!)
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powdered sugar, for dusting
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raspberry preserves, for dipping
Instructions
- Heat oven to 425°F.
- Lightly butter a baking sheet pan. I use the spray.
- Spread 1/2 teaspoon mustard on each slice of bread.
- Layer between mustard sides of two slices of bread, 1 slice cheese, 2 slices ham, 2 slices turkey, and another slice of cheese.
- Repeat to make four sandwiches. Whisk eggs, flour, butter, salt and pepper in a shallow dish until smooth.
- Blend in milk.
- DIP both sides of sandwiches into egg mixture until bread is lightly soaked.
- Place on baking sheet; drizzle any remaining egg mixture over top of sandwiches.
- Bake 8-10 minutes until bottom is golden brown.
- Turn with wide spatula and continue baking 8-10 minutes or until second side is golden brown.
- Serve warm dusted with powdered sugar and dip or spread raspberry preserves on sandwiches.
- Garnish with fresh raspberries.