We dip a double-decker ham and cheese sandwich in an egg-milk batter and pan-fry to create our “Monte Carlo” sandwich. We will try a “Monte Cristo” next time, replacing the ham with cooked turkey or chicken. It’s comforting and filling.

We start by getting the sandwich together. We divide the butter into ½ tablespoon for the bread and the rest for the pan-frying. We place the tablespoon of butter into a large skillet and set it on the stove.

We butter one side of the bread with less than ½ teaspoon of butter. We put the bread down on the cutting board, butter side up. We layer on the swiss cheese. We butter another slice of bread on both sides with less than a teaspoon of butter. We place this on top of the cheese and then layer on the ham. We use the rest of the butter for the bread on one side of the remaining piece of rye. We set it down on top of the ham, butter-side down.

In a medium bowl, we beat the egg with the milk and add a pinch of salt. We place the pan on the stove over medium heat to melt the butter. When it is melted and hot, we dip the sandwich into the batter on both sides and on the ends. We want the bread to soak up some of the milk/egg mixture but not get so wet that it will fall apart. We put the battered sandwich immediately into the pan and cook for a couple of minutes of each side. We also hold the ends of the sandwich, with tongs, in the butter to brown lightly.

When the sandwich is nicely browned and the cheese is melted, we place on the cutting board and slice in half.

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