Combine the parmesan cheese, salt, and rosemary together in a small bowl.
Toss the potato wedges with the olive oil and toss the wedges with the parmesan-rosemary mixture.
Place the wedges on an oven-safe wire-rack sprayed with baking spray on a baking sheet. Bake for about 25-30 minutes or until the wedges are golden brown. Turn the wedges over with tongs halfway through cook time. *Note: Cooking time will vary depending on the size of wedges.
For the Irish Monte Cristo:
Combine the egg and milk and lightly beat. Set aside.
Next assemble the sandwiches: Using 2 slices of the Texas toast, sprinkle on 2 tbsp each of the Irish cheddar and Swiss cheese on each slice of bread.
Top one side of the bread with 4 thin slices of smoked turkey and smoked ham. Top with the other slice of bread with shredded cheese. Repeat the assembly for the remaining bread, cheese, and meat ingredients to make the second sandwich.
Melt the butter on medium heat in a non-stick skillet until it has a slight sizzle.
Pour the egg-milk mixture into a shallow dish. Place one of the sandwiches into the egg-milk mixture to coat for about 15-20 seconds and repeat for the other side.
Cook the sandwich in the non-stick skillet until golden brown and flip to the other side and cook until golden brown. Repeat for the second sandwich.
Carefully cut the sandwiches into triangle halves and dust with powdered sugar.
Serve the Irish Monte Cristo Sandwich with the Parmesan Rosemary Potato Wedges.
Recipe by Slyh in the Kitchen at https://www.slyhkitchen.com/2017/03/12/irish-monte-cristo-and-parmesan-rosemary-potato-wedges/