Monte Cristo Sandwich

1 Sandwich

3 Slices White Bread

1 Egg

2 Slices Gruyere Cheese Milk

1 Slice Cooked Ham Mustard

1 Slice Chicken, White Meat

Preheat the deep fat fryer.

Beat the egg until it lightens.

Add a dash of milk.

Form the sandwich (either as a "triple-decker" or as normal) as follows:

Place one slice of cheese on each slice of bread.

Add the ham slice.

Spread mustard on the ham.

Add the chicken slice. (if a "triple-decker, the ham and one slice of cheese

on one level and the chicken and the other slice of cheese on the other).

Quarter the sandwich.

Use picks to hold the sandwich together for the remainder of this process.

Dip into the egg-milk batter.

Coat thoroughly but quickly.

Coat all sides.

Drop into the hot oil (or strainer basket and put the basket into the oil).

Cook until golden.

Remove and drain.

Wrap the sandwich in a cloth towel.

Serve while hot.

Goes well with a fruit compote side dish.