slices firm white sandwich bread
tablespoons Dijon-style prepared mustard
pound sliced Munster cheese
lengthwise slices bread-and-butter pickle, drained well on paper towels
pound sliced turkey breast
firm ripe tomatoes, thinly sliced and seeds removed
Mixed baby greens, optional
Prepared salad dressing, optional
On cutting board, place 4 bread slices; spread each with 1/2 teaspoon mustard. Divide ham, cheese, and pickles onto bread. Spread 1/2 teaspoon mustard on one side of each of 4 more bread slices. Place bread, mustard side up, on sandwiches; divide turkey and tomatoes onto bread. Spread one side of remaining bread with remaining mustard and place, mustard side down, on top of sandwiches.
In medium-size bowl, beat together eggs and milk. Into 9-inch square baking dish, pour half of egg mixture. Fit sandwiches into baking dish; pour remaining egg mixture over top. Set aside until sandwiches absorb all egg mixture, 15 to 20 minutes.
Heat oven tot 300°F. In a large nonstick skillet, heat 1 teaspoon oil. add 2 sandwiches and fry until browned on both sides, adding remaining oil as needed. Transfer to a baking sheet and keep warm in oven. Repeat with remaining sandwiches. Allow sandwiches to stand in oven 5 minutes after last sandwiches have been place on baking sheet.
To serve, cut each sandwich diagonally in both directions to form 4 triangular quarters. Insert a toothpick through center of each quarter and set 4 quarters on each individual plate. If desire, place greens in center of sandwich quarters and pass prepared dressing.