(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook.)

4 one-half inch thick slices of white sandwich bread (sold as Texas Toast in the bread aisle or purchase an unsliced loaf of white sandwich bread in a bakery and cut the slices yourself)
4 oz. or ¼ lb. Swiss cheese, thinly sliced
2 oz. or 1/8 lb. ham, thinly sliced
2 oz. or 1/8 lb. roast turkey breast, thinly sliced
2 large eggs
¼ cup milk (whole milk or 2%)
A pinch of each:  coarse Kosher salt, ground pepper, freshly grated (or ground) nutmeg
2 tbsp. butter
Confectioners’ sugar for dusting (optional)

You’ll need a large non-stick frying pan or a griddle

        • Take 2 slices of the bread – top each with ¼ of the cheese
        • Place half of the ham and turkey on top of the cheese on each slice
        • Cover with remaining cheese
        • Then top each slice of the prepared bread with the remaining slices of bread to form two sandwiches
        • In a large shallow dish, whisk together eggs and milk; season with salt, pepper, and nutmeg.
        • Dip each sandwich in the egg mixture to coat well on each side
        • On a griddle or in a large frying pan, melt butter over medium heat
        • Add sandwiches and cook  – about 3 minutes per side until golden brown
        • Cut each sandwich in half and dust with confectioner’s sugar if desired
        • Serve immediately
        • Makes 2 sandwiches – Serves 2 people
        • Serving suggestion: A bowl or cup of soup and French fries on the side

Notes:    tsp. means a teaspoon and tbsp. means tablespoon – always use a measuring spoon, not a piece of silverware

If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line.  Be sure to include your name, address, and a telephone number in the event we need to clarify any information

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Carol was born and raised in Brooklyn, New York and moved to Jefferson Township with her husband in 1976. She initially joined the Garden Club of Milton, eventually serving as President. She was a co-founder of the ABC Mothers Group, active in the local PTAs, Girl Scouts, and Cub Scouts. She worked for AIM Newspapers as a reporter and eventually became its Editor. Currently, she is President of the Jefferson Arts Committee and recently retired as the Recreation Program Coordinator in the Jefferson Township Recreation Department. She can be reached at carol.punturieri@thejeffersonchronicle.com.