Easy Monte Cristo Food

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.

EASY MONTE CRISTO RECIPE

Steps:

• Preheat oven to 375 degrees.
• Roll out and separate the refrigerated dough into 8 triangles onto a cookie sheet coated with non-stick cooking spray.
• Place one slice of ham on each triangle.
• Spread 2 teaspoons of cream cheese on each piece of ham.
• Place one slice of Swiss cheese over the cream cheese.
• Roll up each triangle into a crescent shape.
• Bake for 15 minutes or until rolls are golden brown.
• After baking, sprinkle with powdered sugar.
• Dip in raspberry jam and enjoy!

MONTE CRISTO SANDWICH

Steps:

• Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
• Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.

MONTE CRISTO

Steps:

• Divide mustard, cheese, and ham evenly between each of 2 bread slices; cover each with a bread slice. Whisk together eggs and milk in a medium bowl.
• Melt butter in a large nonstick skillet over medium. Dip sandwiches in milk mixture; transfer to skillet, and cook until golden brown, about 3 minutes per side. Sprinkle with powdered sugar, and serve with raspberry jam.

CLASSIC MONTE CRISTO SANDWICH

Steps:

• Pair with homemade french fries , a side salad, and a pickle, and enjoy.

ITALIAN-STYLE MONTE CRISTO SANDWICHES

Steps:

• Heat a large griddle or cast-iron skillet over medium heat.
• Prepare the sandwiches by spreading 4 slices of the bread with preserves. Top with a slice of cheese, 2 slices of folded prosciutto, then another slice of cheese. Spread the remaining bread slices with Dijon and set in place over the cheese.
• In a large shallow bowl, beat the eggs with the milk or cream, Parmesan, and parsley. Nest the butter in a paper towel and wipe it across the hot pan. Dip the sandwiches into the egg mixture and cook the sandwiches until deep golden, about 3 to 4 minutes on each side.
• Toss the arugula with the lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a large serving bowl. Cut the sandwiches from corner to corner and serve alongside the salad.

MONTE CRISTO

Steps:

• For the egg batter, mix the egg, milk and vanilla.
• Make a sandwich by putting mayonnaise, mustard, cheese, ham, bacon and cheese in between two slices of wheat bread. Soak the outer part of the sandwich into the egg batter. Make sure that the batter is absorbed by the bread.
• Heat up the pan in medium heat and melt the butter. Put only enough butter that would grease the pan. Make sure not to put too much.
• Brown both sides of the sandwich.
• For serving, you can cut the sandwich diagonally. Apply the jam and sprinkle the icing sugar.

LIGHT AND EASY MONTE CRISTO SANDWICHES

Steps:

• Assemble sandwiches: Spread 1 tsp mustard over each bread slice.
• Place 1 slice of cheese over 4 slices of bread.
• Divide ham among sandwiches.
• Cover with remaining bread slices.
• Mix egg whites and milk together in a shallow bowl.
• Spray a cooking skillet with cooking spray and heat over medium heat or you may use an electric skillet.
• Dip both sides of sandwiches into milk & egg mixture.
• Cook sandwiches in skillet until lightly browned on each side, about 3 minutes on each side.
• Transfer to a serving platter and sprinkle top of sandwiches with powdered sugar and top each one with jam.

MONTE CRISTO SANDWICH

Steps:

• Spread mustard on bread. Layer 4 bread slices with Swiss cheese, ham, and cheese again. Place remaining bread slices on top.
• In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg. Dip each sandwich in the egg mixture, turning to coat well.
• In a large skillet, melt butter over medium-low heat. When butter is foamy, add the sandwiches, and cook, turning once, until golden brown on both sides, 6 to 8 minutes total. Serve immediately, dusted with confectioners' sugar.

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.

CLASSIC MONTE CRISTO

Steps:

• Spread mustard over one side of each bread slice; top two slices with cheese and turkey. Cover with remaining bread, mustard side down. In a shallow bowl, beat egg substitute and milk. Dip sandwiches in mixture, coating both sides., Heat a griddle coated with cooking spray; toast sandwiches until lightly browned on both sides. Sprinkle with confectioners' sugar. Serve with apple butter.

MONTE CRISTO PULL-APART SLIDERS RECIPE BY TASTY

Steps:

• Make the raspberry jam: In a medium saucepan over medium heat, cook the raspberries for about 4 minutes, until they start to burst and become very fragrant. Add the sugar and cook, stirring constantly, for 10-15 minutes, until running a spoon through the jam leaves an open trail at the bottom of the pot. Stir in the lemon juice. Remove the pot from the heat and let the jam cool completely. Transfer to the refrigerator and chill for at least 2 hours or overnight.
• Make the sliders: Preheat the oven to 325°F (160°C). Line a small baking sheet with foil, leaving enough overhang so the sides can be used as handles. Grease with nonstick spray.
• Slice the sheet of Hawaiian rolls in half horizontally, leaving the individual rolls connected. Place the bottom half in the prepared baking sheet.
• Layer the turkey and ham on top, making sure to fold the meat to fit inside the individual squares of the rolls, then top with the Swiss cheese.
• Spread the raspberry jam over the top half of the rolls and place on top of the cheese layer, pressing down lightly.
• In a small bowl, mix together the egg and melted butter. Liberally brush on top of the rolls.
• Bake the sliders until the cheese is completely melted and the buns are toasted, 25-30 minutes. If the tops begin to brown too quickly, cover loosely with foil.
• Remove the sliders from oven and let cool for about 10 minutes, then transfer to a serving platter. Dust lightly with powdered sugar and serve whole so the sliders can be pulled apart.
• Enjoy!

MONTE CRISTO ROSE BITES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Roll out the puff pastry, then cut into 1½-inch-wide strips.
• Brush the raspberry jam over each strip.
• Arrange a layer of half-slices of ham on a pastry strip with the straight edges at the center of the strip and the curved edges hanging over the edge of the pastry. Fold the exposed pastry over the ham. Sprinkle some Gruyère cheese over the ham. Starting from one short end, roll the pastry into a tight spiral. Secure the end with a toothpick, if desired. Transfer to the prepared baking sheet and repeat with the remaining ingredients.
• Brush the pastry roses with the beaten egg.
• Bake for 12-15 minutes, until golden brown.
• Transfer the pastry roses to a serving platter and dust with powdered sugar.
• Enjoy.

MONTE CRISTO SANDWICH - THE REAL ONE

Steps:

• Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
• Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
• Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

MONTE CRISTOS

Steps:

• In a small bowl, combine the mayonnaise, salad dressing and Dijon mustard; spread over 1 side of each slice of bread. On 4 slices, layer the turkey, ham and Swiss cheese; top with remaining bread. In a shallow bowl, combine the eggs, cream and ground mustard. Dip sandwiches in egg mixture., On a griddle or large skillet, melt butter. Toast sandwiches over medium heat until bread is golden brown, 2-3 minutes on each side. Serve with preserves.