Traditionally, a Monte Cristo sandwich is deep fried. But you can skip all of that hot oil and create a sandwich just as delicious and eye-pleasing with a Panini press, a dual-surface countertop grill or a waffle iron -- or, if you prefer, a skillet or griddle.

8 slices sourdough bread
3 tablespoons Dijon-style mustard
4 thin slices Provolone cheese
4 thin slices Swiss cheese
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced deli turkey or chicken breast
2 eggs, beaten
2 tablespoons milk
1 tablespoon oil
1 cup finely crushed crisp-rice cereal
powdered sugar
strawberry jam

Spread one side of each bread slice with the mustard. Make 4 sandwiches with the 2 kinds of cheese and the ham and turkey slices. In a shallow bowl, combine the eggs, milk and oil, and beat well. Place the crushed cereal on a shallow plate. Dip each sandwich briefly into the egg mixture, then into the cereal to coat. Grill sandwiches in a dual-contact grill, like a George Foreman grill, Panini press or waffle iron until crisp and brown, 3 to 4 minutes; or grill in a skillet, 4 minutes on each side. Sprinkle hot sandwiches with powdered sugar and serve with strawberry jam for dipping.
Serves: 4.