French-Toasted Club Sandwich

This is not a sweet sandwich, just one encased in a baked egg mixture. I found it to be absolutely wonderful and so did Pap. Enjoy.

Ingredients:
Makes 4 servings
12 slices firm white sandwich bread
2 tablespoons Dijon-style prepared mustard
1/4 pound sliced ham
1/4 pound sliced Munster cheese
8 lengthwise slices bread-and-butter pickle, drained well on paper towels
1/4 pound sliced turkey breast
2 firm ripe tomatoes, thinly sliced and seeds removed
3 large eggs
1 cup milk
4 teaspoons olive oil
Mixed baby greens, optional
Prepared salad dressing, optional

Directions:
1. On cutting board, place 4 bread slices; spread each with 1/2 teaspoon mustard. Divide ham, cheese, and pickles onto bread. Spread 1/2 teaspoon mustard on one side of each of 4 more bread slices. Place bread, mustard side up, on sandwiches; divide turkey and tomatoes onto bread. Spread one side of remaining bread with remaining mustard and place, mustard side down, on top of sandwiches.

2. In medium-size bowl, beat together eggs and milk. Into 9-inch square baking dish, pour half of egg mixture. Fit sandwiches into baking dish; pour remaining egg mixture over top. Set aside until sandwiches absorb all egg mixture, 15 to 20 minutes.

3. Heat oven tot 300 degrees. In a large nonstick skillet, heat 1 teaspoon oil. add 2 sandwiches and fry until browned on both sides, adding remaining oil as needed. Transfer to a baking sheet and keep warm in oven. Repeat with remaining sandwiches. Allow sandwiches to stand in oven 5 minutes after last sandwiches have been place on baking sheet.

4. To serve, cut each sandwich diagonally in both directions to form 4 triangular quarters. Insert a toothpick through center of each quarter and set 4 quarters on each individual plate. If desire, place greens in center of sandwich quarters and pass prepared dressing.

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