I just made an amazing sandwich, working from a Food Network recipe that I saw on Friday on Quick Fix with Robin Miller for Monte Cristo Sandwiches with Swiss and Ham.

I didn’t really have the right ingredients, so I made up something similar yet different. They layered combination of flavors is absolutely, wonderfully unreal.

So that I can do this again, here’s the recipe as I modified it—different ingredients and to make only one sandwich. It’s not really a Monte Cristo anymore, but I haven’t come up with a new name for it:

Cooking spray 1 large eggs (I used Egg Beaters instead) 1 tablespoons milk 1/2 teaspoon honey mustard (I didn’t have dijon) 1/2 teaspoon ground cinnamon sugar (I couldn’t find my cinnamon. I added extra since it was diluted) dash of salt dash of ground black pepper 1 tablespoon sugar-free apricot preserves 2 slices oatmeal bread 3 ounces sliced honey turkey 1 slice sharp cheddar cheese Coat a large griddle or skillet with cooking spray and set pan over medium heat. In a shallow dish, whisk together eggs, milk, mustard, cinnamon, salt, and black pepper. Set aside. Spread apricot preserves on the slices of bread. Top with turkey and cheese slices. Top with second slice of bread and transfer sandwiches to egg mixture. Turn to coat both sides. Transfer sandwiches to hot pan and cook 3 to 5 minutes per side, until golden brown on the outside and cheese begins to melt.

I would never have put my spicy honey mustard with things like apricots and cinnamon, but it was a great layering. Mmmm. I cut the egg wash part of the recipe in half, because I it was simpler than trying to cut it to 1/4s for just one sandwich. I had a bit of the wash leftover, but that was simpler than trying to figure out a 1/2 an egg.