Grilled Omelette Monte Cristo Sandwich

Directions

1. Two days before, thaw the frozen pre-cooked Homestyle Plain Omelettes under refrigeration at <40°F / 4°C.
2. Preheat convection oven to 300°F / 150°C. Remove omelettes from the refrigerator and place on a parchment-lined baking sheet(s). Place in preheated convection oven and heat for ~11 minutes until internal temperature reaches 165°F / 74°C held for at least 15 seconds.
3. In a small bowl, mix the mayonnaise and mustard together. Cut the cheese slices into halves. Hold at >140°F / 60°C until ready to assemble sandwiches. 
4. While the egg omelettes are heating, start assembling the sandwiches to be ready to grill. Place half of the white bread slices on a flat surface and spread the mayonnaise mustard mixture on them.  Top with ½ cheese slice (9 g) followed by 1 slice (18 g) of black forest deli ham. Place the second half slice of cheese on top and top with the second slice of bread. Place in a 4” deep insert pan and layer with parchment paper in between sandwiches. Hold under refrigeration at <4°C / 40°F until egg omelettes are heated and ready to grill sandwiches. 
5. In a shallow pan, whisk together the milk and eggs. Heat oil on grill to medium-high heat. Remove the assembled sandwiches from the refrigerator and place 1 heated omelette between the ham, top with a second cheese slice and then a bread slice. Carefully dip the sandwiches into the egg/milk mixture on both sides and place on heated grill. Fry the sandwiches for 2-3 minutes on each side or until golden brown. Transfer back into the insert pan and cover with a lid. Hold at >140°F / 60°C until service.
6. At point of service, cut each grilled sandwich in half and serve immediately. 

CCP-Product held at >140°F / 60°C for a maximum of 4 hours.