Vic VegasMy favorite recipe to make — especially on game day —  is a twist on the classic Monte Cristo sandwich. This particular snack is like an old suit, you leave it in the closet long enough because it’s out of style, then all of a sudden it comes back in style.
The “Monte Cristo” will never go away because it is an all-time classic to enjoy on Sundays while watching my favorite football team – the New York Giants!
2 pieces of white bread
3 pieces of your favorite cheese (I prefer Swiss)
2 oz each of thinly sliced turkey and ham
2 Tbs of unsalted butter, room temperature
1 cup flour
2 eggs, scrambled
2 Tbs powdered sugar
2 oz Grape jelly
Lay out the slices of bread and spread each generously with butter. Top each slice with a layer of cheese. On one slice, place the ham pieces. On the other slice, place the turkey pieces. Place the last piece of cheese in the middle and put the slices together to make a sandwich. The layers should appear like this: bread, butter, cheese, turkey, cheese, ham, cheese, butter, bread.
Press down on the sandwich to compact all the ingredients and trim the crust into a perfect square. Cut the sandwich down the middle and wrap each sandwich tightly in saran wrap. Let sit in the refrigerator for one hour to help compact the sandwiches.
Unwrap the sandwiches from the plastic and coat lightly with flour. Dip each side in the egg batter until each side is coated evenly.
Fill a medium skillet half way with canola oil over medium-high heat. When the skillet is piping hot, place the egg-battered sandwich halves in the skillet and cook on both sides until golden brown.
Place the sandwiches on a paper towel to get rid of the excess oil. Dust with powdered sugar and serve with grape jelly.