Monte Cristo Cocktail 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.

MONTE CRISTO COFFEE DRINK

Steps:

• Rim a glass coffee mug with sugar. Add liqueurs and fill with hot coffee. Stir. Top with whipped cream, chocolate shavings, and orange zest.

MONTE CRISTO COFFEE

Steps:

• Brew the coffee.
• Moisten the rim of an Irish coffee cup with lemon juice, and dip into sugar.
• Pour the Kahlua and Grand Marnier into the cup, and fill (almost to the top) with coffee.
• Top with whipped cream and grated chocolate. Serve immediately.

MONTE CRISTO (COCKTAIL)

Steps:

• Pour coffee into large mug.
• Add alcohols.
• Stir.
• Top with whipped cream.

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.

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.

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.

MONTE CRISTO BAKE

Steps:

• Trim 4 pieces of bread and put in the bottom of a 9 x 9 glass casserole.
• Evenly sprinkle 1 cup of cheese over the bread.
• Layer the turkey and ham evenly over the cheese.
• Evenly sprinkle the remaining cheese over the meat.
• Cover with the remaining pieces of bread.
• Beat together the eggs, milk, mustard, and onion powder, then pour over the bread.
• Press lightly on the bread with a fork, pushing down into the egg mixture.
• Cover and chill for 6 hours or overnight.
• Bake at 325 degrees F for 60 minutes or until the top and sides are golden.
• Cool for 10 to 15 minutes before serving, sprinkled with the powdered sugar.
• Serve with raspberry preserves on the side.

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.