MONTE CRISTO OMELET SANDWICH
If you are a fan of Monte Cristos, you'll love this riff on the popular Indian street food egg sandwich. It's every bit as crisp on the outside, ooey-gooey on the inside and dusted all over with confectioners' sugar. A square-shaped bread is ideal: It enables neater folding of the omelet. You will also want to use a nonstick skillet that is at least ten inches in diameter -- the omelet won't fit in a smaller pan.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 sandwich
Number Of Ingredients 8
Steps:
- Add the eggs, 1 tablespoon water and 1/4 teaspoon salt to a small bowl and whisk to combine. Spread each cheese slice with 1/4 teaspoon of the Dijon and set the slices mustard-side-up on a flat surface. Put the confectioners' sugar in a small fine-mesh sieve set over a plate.
- Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges of the pan. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip the slice and place it so the top edge of the slice is near the edge of the pan furthest from you. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice. The bottom edges of the two slices should be in a straight line, with eggs all around.
- Continue to cook the eggs until they are completely set on the bottom and mostly cooked on the top, 1 to 2 minutes more. Slide a large nonstick spatula under the bread and flip the whole omelet in one single motion. Set the cheese mustard-side up on top of the omelet, covering the bread. Lay the ham on top of one of the slices of cheese. Using the spatula, fold one side of the omelet (but not the bread side) over the cheese and ham, then fold over the other side. Fold in half so the bread slices meet and form a sandwich.
- Cook until the bread on the bottom is golden brown and the cheese is beginning to melt, 1 to 2 minutes. Reduce the heat if the bread begins to darken too quickly before the cheese melts. Flip and cook until the other side is golden brown, 1 to 2 minutes.
- Set the sandwich on a plate and dust with the confectioners' sugar.
CLASSIC MONTE CRISTO SANDWICH
Steps:
- Pair with homemade french fries , a side salad, and a pickle, and enjoy.
Nutrition Facts : Calories 680 kcal, Carbohydrate 51 g, Cholesterol 227 mg, Fiber 3 g, Protein 49 g, SaturatedFat 14 g, Sodium 2122 mg, Sugar 9 g, Fat 30 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g
MONTE CRISTOS
A Monte Cristo sandwich never fails to please. This recipe comes together quickly with deli meats, packaged sliced cheese and bottled salad dressing. -Debbie Brunssen, Randolph, Nebraska
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 630 calories, Fat 36g fat (15g saturated fat), Cholesterol 185mg cholesterol, Sodium 1208mg sodium, Carbohydrate 46g carbohydrate (18g sugars, Fiber 2g fiber), Protein 27g protein.
MONTE CRISCO SKILLET
Found this recipe on a Southern blog. Since I have every size cast iron skillet and several cast iron oven pots, I am always looking for ways to use them. This just sounds so good! Gonna make it when our company from Colorado visits in June. Picture taken from site and is not mine. If you wanna use those old cast iron skillets...
Provided by Patty Ward
Categories Other Main Dishes
Time 55m
Number Of Ingredients 13
Steps:
- 1. Prepare cornbread mix according to package directions, except bake in a 10 1/2 inch cast iron skillet (cornbread will be thin). Remove cornbread from skillet; cool and cut into cubes. Wipe out skillet with paper towels, lightly spray with no-stick cooking spray.
- 2. Heat oven to 350 d/f. Place cornbread cubes in skillet. Top with turkey, ham and cheese. In medium bowl, whisk together eggs, milk, mayo, 1 tablespoon mustard, salt and pepper until well blended. Pour evenly over ingredients in skillet. Bake 30-35 minutes or until set and lightly browned.
- 3. Melt currant jelly by warming slightly. Add 1 tablespoon honey mustard; whisk to blend. Remove skillet from oven. Cut into wedges, sprinkle with powdered sugar and serve with currant jelly and mustard sauce.
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.
MONTE CRISTO CREPES
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
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.
MONTE CRISTO SANDWICH FROM MAMA'S
I got this off of the Food Network, courtesy of Mama's on Washington Square, San Francisco. I tweaked it, swapping ham steaks for the turkey, taking it down from a triple-decker sandwich to a double and adding the must-have powdered sugar. Makes 4 sandwiches. Really really good, my 2 year old ate it up!
Provided by lolablitz
Categories Lunch/Snacks
Time 50m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 10
Steps:
- On a work surface, spread each slice of bread with mayonnaise. Top four slices with the 1 slice of Gouda and several pieces of fried ham steak. Use remaining slices to top ham and cheese slices to make four sandwiches.
- Using a knife, cut the crusts off the sandwich (this helps to pinch and seal the ends). Press sandwich flat with hands and wrap tightly with plastic wrap.
- 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.).
- Heat the oil and butter in a skillet over medium-high heat.
- Combine the eggs and milk in a bowl.
- Unwrap the sandwiches and dip them in the egg batter, to coat evenly.
- Gently place each sandwich in the skillet (one or two at a time), and fry, turning once, until golden brown and hot, about 5 minutes total.
- Cut the Monte Cristos in 1/2, transfer to a place, and sprinkle with powdered sugar.
- Spoon some jam on the side and serve immediately.
Nutrition Facts : Calories 281.9, Fat 15.4, SaturatedFat 4.6, Cholesterol 149.3, Sodium 316.6, Carbohydrate 26.3, Fiber 1.2, Sugar 2.3, Protein 9.1
MONTE CRISTO CORNBREAD SKILLET SUPPER
Posted for Zaar World Tour - USA - regional South (North Carolina). Recipe source: local newspaper - recipe was from North Carolina and won grand prize in the 2006 Cornbread Festival Cook-off sponsored by Martha White (cornbread mixes)
Provided by ellie_
Categories Meat
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare cornbread mix according to package directions, excep bake in a 10 1/2 inch cast iron skillet (Cornbread will be thin). Remove from skillet; cool and cut into cubes. Wipe out skillet with paper towels and grease well.
- Preheat oven to 350-degrees F.
- Place cornbread cubes in skillet, topping with turkey, ham and shredded cheese.
- In a medium bowl whisk together the eggs, milk and mayonnaise, 1 tablespon mustard, salt and pepper until blended. Pour over meat and cheese.
- Bake for 30-35 minutes or until set and light brown.
- In a saucepan warm jelly to melt and add 1 tablepoon mustard, whisking to blend.
- Remove skillet from oven.
- Cut into wedges, sprinkling with confectioners sugar and serve with current jelly/mustard sauce.
Nutrition Facts : Calories 433.9, Fat 18.3, SaturatedFat 7.9, Cholesterol 160.1, Sodium 1041.7, Carbohydrate 49.9, Fiber 2.5, Sugar 25.7, Protein 17.9
SOUTHWESTERN MONTE CRISTOS
Make and share this Southwestern Monte Cristos recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spread the bread with a light layer of pepper jelly.
- Build sandwiches using 2 slices each of ham, cheese, and turkey per sandwich.
- Beat the eggs with the milk and hot sauce; season with salt.
- Heat a griddle pan or nonstick skillet over medium heat.
- Melt the butter in the skillet; dip each sandwich in the egg coating; cook 3-4 minutes on each side to melt the cheese and warm the meats through.
- Cut the sandwiches corner to corner and serve.
Nutrition Facts : Calories 571.1, Fat 25.2, SaturatedFat 14, Cholesterol 174, Sodium 1180.9, Carbohydrate 56.6, Fiber 1.6, Sugar 24.7, Protein 30.6
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