SASKO MONTE CRISTO SANDWICH
20 minutes 
1 
INGREDIENTS
Metric
Imperial
- 3 slices SASKO LOW GI DUMPY OATS & HONEY WHITE BREAD
- 2 slices black forest ham
- 1/2 cup gouda cheese, grated
- 1 egg
- 2 tbsp milk
- Salt and pepper to taste
- 2 tbsp butter, for cooking
- 3 slices SASKO LOW GI DUMPY OATS & HONEY WHITE BREAD
- 2 slices black forest ham
- 1/2 cup gouda cheese, grated
- 1 egg
- 2 tbsp milk
- Salt and pepper to taste
- 2 tbsp butter, for cooking
METHOD
- Start with a slice of SASKO LOW GI DUMPY OATS & HONEY WHITE BREAD, add half of the cheese and top with 1 slice of black forest ham (fold the ham to fit onto the bread if needed).
- Place another slice of SASKO LOW GI DUMPY OATS & HONEY WHITE BREAD on top of the ham.
- Starting with the ham, place the remaining slice on the second slice of SASKO LOW GI DUMPY OATS & HONEY WHITE BREAD Bread and top with the remaining cheese, finishing off the sandwich with the last slice of SASKO LOW GI DUMPY OATS & HONEY WHITE BREAD.
- Cut the crusts off and place a plate on top of the sandwich. Weigh it down with a heavy object and leave for 5 – 10 minutes to tighly compress.
- In the meantime, whisk together the egg, milk, salt and pepper.
- Once the sandwich has compressed, brush both sides with the egg mixture.
- Heat a non-stick pan over medium heat and add 1 tbsp of butter.
- Place the sandwich into the heated pan and let it fry for a few minutes until golden brown, lightly pressing onto the sandwich with an egg lifter to assure even browning.
- Carefully flip over the sandwich to fry on the other side and add the remaining 1 tbsp of butter.
- Let it fry for another couple of minutes until golden brown, remove from the pan, cut in half and serve.
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