Monte Cristo Sandwich

Chef John Coleman and Junior Chef Rhyan stop by Good Day to make a classic sandwich with strawberry and basil. They're also promoting Dining Out Dallas to benefit the Texas Neurofibromatosis Foundation.

Monte Cristo with Strawberry and Basil

12 thin slices Brioche
Soft Butter, as needed
2 slices Swiss Cheese
2 slices turkey
2 slices of ham
3 large eggs, beaten
1 tsp Cinnamon
1/4 cup milk
6 tablespoons vegetable oil

1 Cup sliced strawberries
2 Tablespoons simple syrup
1 Tablespoon Fresh Basil, Chiffonade
1 tsp white balsamic (can be substituted with lemon Juice)
Powdered Sugar for garnish (optional)

For the sandwich:
Each sandwich will have three pieces of bread.  Layout two pieces of bread and put down cheese slice on each.  Then top with either turkey or ham.  Place third piece of bread on top of one of the meats and fold the other third on top.  In another bowl add cinnamon and whisk mild into bowl.  Add eggs and thoroughly mix.  Heat non stick skillet over medium heat and add small amount of vegetable oil.  Using tongs dip sandwich into egg batter and allow it time to soak up egg mixture into bread.  Place fully battered sandwich and cook until golden brown and all cheese is melted.

For the strawberry compote:
Combine Sugar and white balsamic in a Small saucepan over medium heat.  Add strawberries and allow the strawberries to "melt" under the heat.  Finish with Basil Chiffonade.