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
MONTE CRISTO
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 15
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 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 CRISTO SANDWICH
Leftovers don't have to be drab. Use extra ham in this classic sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 11
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.
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MONTE CRISTO CORNBREAD SKILLET SUPPER | LODGE CAST IRON
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- Using a 10.25 Inch Skillet, prepare the cornbread mix according to the package directions. The cornbread will be thin.
- Remove the cornbread from the skillet; cool and cut into cubes. Wipe out the skillet with paper towels; grease generously.
- Preheat the oven to 350 degrees Fahrenheit. Place the cornbread cubes in skillet. Top with turkey, ham, shredded cheese.
- In a medium bowl, whisk together the eggs, milk, mayonnaise, salt, pepper and 1 tablespoon honey mustard until well blended. Pour evenly over the ingredients in the skillet. Bake at 350 degrees Fahrenheit for 30-35 minutes or until set and lightly browned.
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