Ingredients Jump to Instructions ↓

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  11. 8 slices potato-dill bread

  12. 1/2 cup dill-flavored cream cheese

  13. 12 slices (6 ounces) smoked salmon

  14. 12 slices (12 ounces) Wisconsin Brie cheese

  15. 2 cups arugula leaves

  16. 1 cup milk

  17. 2 large eggs, lightly beaten

  18. Salt and ground black pepper, as needed

Instructions Jump to Ingredients ↑

  1. Lay bread slices out on a clean, flat surface and spread a thin layer of dill cream cheese onto each slice.

  2. Divide salmon slices evenly over top of cream cheese on 4 slices of bread.

  3. Top with Wisconsin Brie slices and arugula.

  4. Place other side of sandwich onto top of arugula and press firmly.

  5. Mix milk, egg and salt and pepper. Dip sandwiches into egg wash.

  6. Place coated sandwiches into a greased, preheated nonstick skillet and cook both sides of sandwiches until golden brown.

  7. Remove from skillet, place on sheet pans and place in a 350°F (175°C) oven 5 minutes or until cheese is melted and sandwich is heated through.

  8. Cut each Monte Cristo into 3 equal pieces, for 12 equal servings.


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