Egg salad monte cristo sandwiches

Yield: 1 Servings

Measure Ingredient
8 \N Hard-cooked eggs
¼ cup Chopped green pepper
¼ cup Chopped celery
2 tablespoons Chopped green onion
½ cup Mayonnaise
2 teaspoons Prepared mustard
1 teaspoon Sugar
½ teaspoon Salt
¼ teaspoon Pepper
12 slices Good quality whole wheat bread
\N \N Cooking Oil
½ cup Cornmeal
½ cup Flour
1 teaspoon Baking powder
1 teaspoon Salt
2 cups Milk
2 \N Eggs


Combine all above ingredients, with the exception of the bread and oil.

Spread egg salad on six slices of bread and cover with remaining six slices to make six sandwiches. In a separate bowl mix batter ingredients.

Heat approximately ½ inch of oil in a deep, heavy skillet. Carefully dip the sandwiches in the batter and fry on both sides until golden. This will take approximately three minutes. Drain on rack over a paper towel. Serve hot.

Makes 6 servings Posted to TNT - Prodigy's Recipe Exchange Newsletter by Peggy Makolondra <pmakolon@...> on Apr 2, 1997

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