Lighter Monte Cristo Sandwiches

• 4 eggs

• 3/4 cup milk

• 1 tablespoon granulated sugar

• 8 ounces thin sliced ham

• 4 slices Swiss cheese

• 8 slices French bread

• Powdered sugar for dusting

• Raspberry jam for dipping

In a pie dish or shallow square Tupperware container whisk eggs with milk and sugar.

Microwave 1/4 cup jam for 20 seconds and stir. Will be more like a thicker glaze and less like jelly.

Heat a large rectangular nonstick skillet to 350 F or medium high heat. Spray with nonstick cooking spray. You could melt butter or margarine but I opt to cut fat and calories as I feel necessary when I cook. If I don’t find it completely needed I do not use it. Dip one side of 4 slices of bread in egg. Do not over saturate, just make sure the one side is coated.

Lay one ounce ham and slice of cheese then one more ounce of ham on top of each of the four slices. They cook quick. Less than 2 minutes and the bottom will be golden. Remove from pan.

Dip last four slices in egg and cook those. Less than 2 minutes again. Lay slices on top of the melty cheese/ham bread slices you cooked previously.

Use sifter and dust with powdered sugar. Then take a sharp knife and cut diagonally across.

Dip sandwiches in raspberry jam. Seriously.