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
F 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.
Reprinted with permission from
the Wisconsin Milk Marketing Board.