8 slices potato-dill bread 1/2 c. dill Cream Cheese 12 slices (6-oz.) smoked salmon 12 slices (12-oz.) Wisconsin Brie Cheese 2 c. arugula leaves 1 c. milk 2 large eggs, lightly beaten Salt and ground black pepper, as needed
Lay bread slices out on a clean, flat surface and spread a thin layer of dill cream cheese onto each slice. Divide salmon slices evenly over top of cream cheese on 4 slices of bread. Top with Wisconsin Brie slices and arugula. Place other side of sandwich onto top of arugula and press firmly. Mix milk, egg and salt and pepper. Dip sandwiches into egg wash. Place coated sandwiches into a preheated nonstick skillet and cook both sides of sandwiches until golden brown. Remove from skillet, place on sheet pans and place in a 350 degree conventional oven 5 minutes or until cheese is melted and sandwich is heated through. Keep warm and use as directed. Cut each Monte Cristo into 3 equal pieces, for 12 equal servings.