AVOCADO MONTE CRISTO SANDWICH
8 slices Texas toast
1 lb thin sliced deli ham
16 Swiss cheese slices
1/2 lb bacon
1 avocado, thinly sliced
3 eggs
1/4 C half & half
Salt & pepper, to taste
4 T butter
Pepper Jelly (or your favorite jelly)
Cut the bacon strips in half and cook them until crisp. Drain the bacon on paper towels.
To assemble the four sandwiches, lay one slice of cheese on one piece of bread. Pile on some ham, some of the cooked bacon, some of the avocado slices, another slice of cheese, and the top piece of bread. Repeat for the other three sandwiches and put a plate or something slightly heavy on top of the sandwiches to press them down.
Whisk the eggs, half & half, and salt & pepper together. Melt 2 T of the butter in a large skillet over medium heat. Dip two of the sandwiches in the egg mixture and carefully place them in the skillet. Cover the skillet and cook 3-4 minutes on each side or until they are well browned and the filling is hot. Add the remaining 2 T butter to the skillet and cook the remaining two sandwiches. Serve with the Pepper Jelly.
