8 slices potato-dill bread
1/2 cup dill 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
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.