3 slices bread (thin slices are great for pan frying and thick slices or french bread slices work great for deep frying**)
      butter (lots of it!)
      1 slice of ham 
      1 slice of turkey (some may prefer slices of chicken )
      2 slices Swiss cheese 
      1 eggs 
      1/3 cup milk 
      1/8 teaspoon salt 
       Confectioner's sugar
       Jelly or Syrup
       *Mustard and mayonnaise (for the breakfast version, you may want to leave this out!)

 For each sandwich use 3 slices of bread. Butter one side of bread first, then cover with a slice of ham and a slice of turkey or chicken. Butter
 both sides of the second slice of bread (*here's where you can spread a little mustard and/or mayonnaise, if not making for breakfast!). Place on top of turkey or ham slice and top with 2 thin slices of cheese. Butter third slice for top; press sandwich lightly and trim crusts. Cut into halves diagonally and secure with  toothpicks. 

 Beat eggs with milk and salt. Dip sandwich halves into the egg mixture and fry on a hot skillet or griddle in butter or margarine. Brown on all
 sides, adding more butter when necessary. If deep frying is preferred, be sure to have the oil at least 400 degrees, and use a deep pan or fryer, then fry until browned and crisp. Remove toothpicks before serving. Sprinkle a dusting of confectioner's sugar on top. For the breakfast version, add a bit of your favorite jelly or syrup, if you like! This is a recipe for one great Monte Cristo... if making more than one, just do the math!

**Some other versions are deep-fried , so it's "puffed-up" which is the way the Boulder Dam Hotel chefs make it, thus making it look like the "bomb" that Reid referred to!