Eggnog Monte Cristos Food

THE BIG EGG MONTE CRISTO

Steps:

• For the French toast batter: Whisk the eggs, sugar, lemon zest, cardamom, salt, cream and vanilla in a bowl until blended.
• Dip the bread in the batter and cover all sides. Put the breadcrumbs on a plate and coat the dipped bread in the breadcrumbs.
• Add butter to a pan on medium-high heat to melt and place coated bread in the pan.
• Once it is golden brown, add more butter and flip the bread over. Remove the French toast from the pan once golden brown.
• Pour the maple syrup on each piece of toast. Crumble Gorgonzola cheese on one piece of French toast per sandwich. Grill off the Black Forest ham and place on top of the cheese.
• Cook an egg (any style) and place on top of the ham.
• Put the other piece of French toast on top of the ham and dust with powdered sugar.

MONTE CRISTO

Steps:

• Fill a Dutch oven 3/4-inch deep with peanut oil and bring to 350 degrees F.
• Whisk together flour, soda water and egg until combined, then set aside.
• Place one piece of the bread on a prep surface and add the Swiss cheese, then ham.
• On the second piece of bread place the turkey, then American cheese.
• Sandwich together, making sure that all the fillings aren't sticking out, to prevent burning.
• Dip sandwich in batter, being sure to coat it completely, then drop into oil. Cook until golden brown, for 3 minutes on one side, then flip and cook for another 3 minutes.
• Remove and let drain on paper towels. Dust with powdered sugar, then cut sandwich into quarters and serve with a side of raspberry preserves.

SUNNY'S MONTE CRISTO BREAKFAST PLANK

Steps:

• For the bread: Using a serrated knife, make a rectangular block of the bread by slicing off the ends and leveling the top and bottom of the loaf. There should be no crust left. Slice the block in half lengthwise, making 2 planks.
• In a large bowl, whisk the heavy cream, chili powder, sriracha, eggs, a pinch of salt and a few grinds of pepper. Pour the mixture into a wide flat dish, large enough to dunk the bread. Carefully dip each plank in the egg mixture, coating all sides.
• Heat a griddle over medium-high heat and melt the butter. Add the bread planks and cook on all sides until the batter is set and the bread is light golden, 4 to 5 minutes on each large side, and another 2 minutes for each edge.
• For the filling: While still on the griddle, spread the raspberry jam on the entire top of one plank. Top with 4 slices of Gruyere, then all of the ham and turkey, shredding the meat as you go. Then cover with the remaining 4 slices of Gruyere. Like Jeff Mauro says, "crust to crust is a must!" In a small bowl, mix the mayonnaise and mustard together. Spread this mixture on the top of the remaining plank and lay it, mayonnaise-side down, on the other topped plank. Put an overturned metal bowl over the sandwich and cook a few minutes more to melt the cheese.
• For the finish: Carefully remove to a baking sheet and allow to cool slightly. Dust with powdered sugar and use a serrated knife to cut 1 1/2-inch finger planks along the length. Serve with maple syrup to drizzle or dunk.

MONTE CRISTO CREPES

Steps:

• Microwave the jam in a microwave-safe bowl until loosened, 20 to 30 seconds. Stir in the mustard; set aside.
• Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 1 crepe; stack 2 slices each ham, turkey and cheese on one half of the crepe. Cook until the crepe just starts browning on the bottom and the cheese starts melting, 1 to 2 minutes. Fold the crepe in half over the filling using a spatula, then fold in half again to form a wedge. Flip the wedge and cook until the bottom is browned, about 30 seconds. Transfer to a plate. Repeat to make 3 more crepes. (Remove the skillet from the heat between batches if it gets too hot.)
• Toss the greens and frisee with the olive oil and a pinch each of salt and pepper. Serve the crepes with the raspberry mustard and salad.

MEMPHIS MONTE CRISTO

Steps:

• Preheat oven to 350 degrees F. Heat a large griddle pan over medium heat with vegetable oil.
• In a medium bowl, whisk the eggs, cream, sugar, salt, and cayenne until blended. Pour into an 8 by 8-inch baking pan.
• Spread some of the barbecue sauce onto each slice of bread. On 4 pieces bread, add 1 slice each of cheese, ham, and turkey, and repeat layer. Top with the other pieces of bread and press the sandwiches together with your hands. Dip into the wet batter turn to coat.
• Add the battered sandwiches to the hot griddle and cook until golden brown on 1 side. Flip and continue cooking the other side until golden. Remove to a rack-lined sheet tray. Put into the preheated oven and bake until the cheese melts, about 5 more minutes. Remove to a cutting board and slice into triangles. Dust with Neely's dry rub, if desired, and serve.