Smoked Salmon Monte Cristos

Monte Cristo-style sandwiches made with smoked salmon, Brie cheese, dill-flavored cream cheese and arugula leaves on potato-dill bread.

Recipe Ingredients:

8 slices potato-dill bread
1/2 cup dill-flavored cream cheese
12 slices (6 ounces) smoked salmon
12 slices (12 ounces) Wisconsin Brie cheese
2 cups arugula leaves
1 cup milk
2 large eggs, lightly beaten
Salt and ground black pepper, as needed

Cooking Directions:

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 sandwich into 3 equal pieces for 12 servings.

Makes 12 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.