Cheddars Monte Cristo Sandwich Food

MONTE CRISTO SANDWICH

Steps:

• Spread garlic butter on 1 side of each bread slice. Place cheese on 1 piece of bread, place ham on top of cheese. Cover with another slice of bread, followed by the slice of Cheddar and the chicken breast. Place the third piece of bead on top, making sure the meats and cheese are completely tucked inside of the bread. Place on a cutting board. Slice sandwich diagonally and hold together with long wooden picks. Refrigerate for about 30 minutes.
• Preheat deep-fryer to 350 degrees F.
• Beat eggs and water in a medium shallow bowl. Place the panko bread crumbs in another shallow bowl.
• Remove the sandwich from the refrigerator. Dip into egg wash, let drain, and then coat the sandwich completely in the panko bread crumbs. Fry in hot oil until golden brown (about 45 seconds). Remove from oil, drain on paper towels. Sprinkle with powdered sugar and serve immediately with raspberry sauce.

WISCONSIN MONTE CRISTO SANDWICH

Steps:

• In a wide shallow dish, whisk the egg, yogurt and salt.
• Brush one side of bread slices with melted butter.
• Layer the ham, swiss and cheddar on the buttered side of 2 slices of the bread.
• Top with remaining bread, buttered side inward.
• Melt 2 Tablespoons of butter in a cast iron skillet over medium-low heat.
• Carefully dip both sides of the sandwich into the egg mixture, holding sides of sandwich together.
• Cover and cook in skillet until golden, then turn and cook other side until cheese is melted (about 3 minutes per side).
• Add additional butter to skillet as needed.
• Dust with powdered sugar and serve immediately.

MONTE CRISTO SANDWICH

Steps:

• On a work surface, lay out 2 slices of bread and spread with mayonnaise. Top each slice with the 1 slice of Gouda and 1 slice of turkey each. Put the third slice of bread on top of one stack, and flip the remaining stack on top, cheese-side down, to make a triple-decker sandwich.
• Using a knife, cut the crusts off the sandwich (this helps to pinch and seal the ends). Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours. (Wrapping the sandwich in plastic wrap, compacts it, and prevents the egg batter from seeping in.)
• Combine the eggs and milk in a bowl. Heat the oil and butter in a skillet over medium-high heat. Unwrap the sandwich and dip it in the egg batter, to coat evenly. Gently place it in the skillet, and fry, turning once, until golden brown and hot, about 5 minutes total.
• Cut the Monte Cristo in 1/2, transfer it to a place, and garnish with the strawberry and orange. Spoon some jam over each 1/2 and serve immediately.

BEST MONTE CRISTO SANDWICH

Steps:

• Assemble four sandwiches using bread, meats, and cheeses. Set aside. In medium mixing bowl (I use a square casserole dish), combine egg, water, milk, salt, sugar, flour, baking powder & mustard. Beat well. Heat about 1" of oil in deep skillet (I use a large iron skillet). Dip your sandwiches into the coating mixture, I like to get them well soaked. They will be drippy -- try to drain off a bit, carefully slide into the hot oil. Repeat with remaining sandwiches. When nicely browned, gently flip over & brown other side. Remove to paper towels. Sprinkle with powdered sugar. Let cool a few minutes before cutting so the cheese doesn't ooze out. Cut each sandwich into four fingers for easy dipping. Serve with syrup or jam.

BENNIGANS MONTE CRISTO SANDWICH

Steps:

• Place turkey and Swiss cheese on one slice of bread and ham and American cheese on another slice of bread.
• Place third slice.
• in-between and secure the triple-decker sandwich in the corners with tooth picks.
• Place egg in mixing bowl, add water and beat together.
• Add salt, sugar, flour, and baking powder.
• Beat batter until smooth.
• Dip sandwich in batter and carefully cover all the sides and surface.
• Carefully place in hot oil and fry until golden.
• When sandwich has turned a warm gold color remove from hot oil and place on paper towel.
• Let cool for a few minutes before removing the tooth picks.
• Before serving slice into fourths and sprinkle.
• with powder sugar.
• Serve with Raspberry jam.

MONTE CRISTO SANDWICH

Steps:

• Heat oven to 425°F.
• Lightly butter a baking sheet pan. I use the spray.
• Spread 1/2 teaspoon mustard on each slice of bread.
• Layer between mustard sides of two slices of bread, 1 slice cheese, 2 slices ham, 2 slices turkey, and another slice of cheese.
• Repeat to make four sandwiches. Whisk eggs, flour, butter, salt and pepper in a shallow dish until smooth.
• Blend in milk.
• DIP both sides of sandwiches into egg mixture until bread is lightly soaked.
• Place on baking sheet; drizzle any remaining egg mixture over top of sandwiches.
• Bake 8-10 minutes until bottom is golden brown.
• Turn with wide spatula and continue baking 8-10 minutes or until second side is golden brown.
• Serve warm dusted with powdered sugar and dip or spread raspberry preserves on sandwiches.
• Garnish with fresh raspberries.