Mini Monte Cristo Sandwich Appetizers Food

MONTE CRISTO

Steps:

• Preheat a griddle and deep fryer to 350 degrees F.
• Butter the griddle. Dunk the Texas toast on both sides in the French Toast Custard and grill until golden brown. Flip and add 1 slice Swiss cheese to each slice of toast. Then add 3 ounces ham on top of 6 of the toast slices, then top the ham with another slice of Swiss cheese. Top each ham and cheese toast with a cheese only toast, to form 6 sandwiches. Cook until the cheese melts, then remove from griddle and cool. Dunk the cooled sandwiches in the pancake batter until fully covered and put into the fryer. Cook until golden brown on both sides, about 8 minutes. Serve with the Strawberry-Rhubarb Syrup.
• Beat the eggs well, then add the sugar and mix until emulsified and all the sugar has dissolved. Add the milk and vanilla and whisk until combined.
• Add the strawberries, rhubarb, sugar and maple syrup to a saucepot. Place over medium heat and cook until fruit is soft, about 20 minutes. Let cool slightly, then carefully puree with a hand blender.

MINI MONTE CRISTOS

Steps:

• Heat oven to 375°F. Grease cookie sheet with shortening, or spray with cooking spray. In small bowl, beat egg and milk with fork until well blended; set aside.
• If using crescent rolls: Unroll dough; separate crosswise into 2 (6x8-inch) rectangles, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut crosswise into 2 (6x8-inch) rectangles. With knife or pizza cutter, cut each rectangle into 8 (3x2-inch) rectangles.
• Fold each slice of turkey in half; place on dough rectangles. Place 1 cheese cube in center of each; fold turkey around cheese cube. Wrap dough up around turkey and cheese, shaping into a ball; pinch tightly to seal. Brush top and sides of each ball with egg mixture; place on cookie sheet.
• Bake 10 to 14 minutes or until golden brown. Sprinkle with powdered sugar. Cool 2 minutes; remove from cookie sheet. Serve warm with maple syrup or Dijon mustard for dipping.

MINI MONTE CRISTO SANDWICHES

Steps:

• Blend 2 tbsp butter with mustard; evenly spread on each bread slice. Equally top 4 bread slices with cheese and ham; top with remaining bread, buttered side down. Cut each sandwich into 4 triangles.
• Beat eggs, milk and golden onion recipe soup mix until well blended. Dip sandwiches in egg mixture, coating well.
• In large skillet, melt 1/4 c butter and cook sandwiches over medium heat, turning once, until golden.

MINI MONTE CRISTO SANDWICH APPETIZERS

Steps:

• Place one slice each of turkey, Swiss cheese, and ham on 6 bread slices.
• Top with remaining bread slices and cut into quarters; hold sandwiches together with wooden toothpicks if needed.
• -=Batter=- Sift flour, baking powder and salt together. Add water to egg and beat slightly. Add egg to flour mixture and beat until smooth.
• Dip mini monte cristo sandwich quarters into batter and fry in hot oil until golden brown, turning once.
• Remove toothpicks and sprinkle lightly with powdered sugar.
• Serve with a side of raspberry jam to dip them inches.

MONTE CRISTO PINWHEELS

Steps:

• Please read the "Helpful Tips and Information" section in the article above before making this recipe.
• Preheat oven to 375 degrees F. Line a baking sheet with foil or parchment paper and set aside.
• Unroll dough into four rectangles pressing together the perforations. Spread a VERY thin layer of the fruit spread over each dough rectangle. Top fruit spread with two slices of cheese, one slice of turkey and one slice of ham.
• Starting at the short side of the dough, roll up dough sheet into a long log shape. Using a serrated knife, cut each roll into approximately 5 slices. Arrange slices on a baking sheet.
• In a small bowl, whisk egg. Brush egg over raw pinwheels.
• Bake pinwheels in a 375 degrees F for 10-12 minutes or until golden brown. Immediately remove from baking sheet and transfer to a serving plate. Pour powdered sugar into a small mesh colander and dust the pinwheels with powdered sugar. Serve warm with additional Smucker's Fruit & Honey Triple Berry Fruit Spread for dipping.

MONTE CRISTO SANDWICHES WITH RED CURRANT JELLY

Steps:

• 1. TOP 4 bread slices equally with cheese, ham, turkey and chow chow. Top with remaining bread.
• 1. Serve these mini sandwiches as a main course or as an appetizer.
• 2. BEAT eggs and milk until well blended. Dip sandwiches in egg mixture, coating well. Melt butter in large skillet; cook sandwiches over medium heat, turning once, until golden. Cut each sandwich into 4 triangles. Dust with powdered sugar, if desired.
• 3. HEAT jelly in small saucepan over low heat until texture is smooth. Serve sandwiches warm with warm jelly.