Monte Cristo Sandwich Food

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.

MONTE CRISTO SANDWICH

Steps:

• For each sandwich use 3 slices of bread. Butter one side of bread first, then cover with a slice of ham and a slice of turkey or chicken.
• Butter both sides of the second slice of bread and spread with a little mustard or other dressing, if desired.
• Place on top of turkey or ham slice and top with 2 thin slices of cheese.
• Butter third slice for top; press sandwich lightly and trim crusts.
• Cut into halves diagonally and secure with toothpicks.
• Beat eggs with milk and salt.
• Dip sandwich halves into the egg mixture and fry on a hot skillet or griddle in butter or margarine.
• Brown on all sides, adding more butter when necessary.
• Dust lightly with powdered sugar & remove toothpicks before serving.

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 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 SANDWICH

Steps:

• Spread garlic butter on 1 side of each bread slice. Place cheese on 1 piece of bread, place ham on top of cheese. Cover with another slice of bread, followed by the slice of Cheddar and the chicken breast. Place the third piece of bead on top, making sure the meats and cheese are completely tucked inside of the bread. Place on a cutting board. Slice sandwich diagonally and hold together with long wooden picks. Refrigerate for about 30 minutes.
• Preheat deep-fryer to 350 degrees F.
• Beat eggs and water in a medium shallow bowl. Place the panko bread crumbs in another shallow bowl.
• Remove the sandwich from the refrigerator. Dip into egg wash, let drain, and then coat the sandwich completely in the panko bread crumbs. Fry in hot oil until golden brown (about 45 seconds). Remove from oil, drain on paper towels. Sprinkle with powdered sugar and serve immediately with raspberry sauce.

TURKEY MONTE CRISTO SANDWICH

Steps:

• To make the sandwiches: Lay the bread out on the work surface. Spread one side of each slice with the mustard. Spread half of the cheese on 4 slices of the bread. Cover with half of the turkey and season with salt and pepper to taste. Evenly spread the cranberry on the turkey on the sandwich. Top with the remaining turkey; season with salt and pepper to taste, and cover with the remaining cheese and bread. Press down slightly on each sandwich. In a lipped plate or dish, whisk together the eggs and milk, and season with salt and pepper to taste. Preheat the oven to 350 degrees F. Heat 2 large skillets over medium-low heat, add a tablespoon of both butter and oil to each pan. Dip and coat each of the sandwiches in the egg mixture and lay in the pans. Cook until golden brown, about 4 minutes per side. Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 6 to 8 minutes.

MONTE CRISTO OMELET SANDWICH

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.

MONTE CRISTO SANDWICH

Steps:

• Spread one side of each slice of bread with preserves.
• Layer ham and cheese between the spread side of the bread slices.
• In a shallow bowl or pie plate, beat together milk and egg white.
• Coat a nonstick pan or griddle with cooking spray.
• Heat over medium heat.
• Dip each sandwich in milk mixture, turning to coat.
• Place in pan; cook 2 minutes per side or until golden brown and cheese is melted.
• Sprinkle with powdered sugar.
• Yield: 2 servings.

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.

BAKED MONTE CRISTO SANDWICH

Steps:

• Heat oven to 450°F.
• Fill bread slices with 2% Milk Singles and ham.
• Beat egg whites and milk in shallow dish or pie plate. Dip each sandwich into egg mixture, turning to coat both sides (let bread soak about 5 sec. on each side). Place sandwiches on baking sheet sprayed with cooking spray.
• Bake 6 min.; turn. Bake 5 min. or until sandwiches are golden brown.

MONTE CRISTO SANDWICH

Steps:

• Spread 3 bread slices with mayo; top with cheese, ham, turkey and remaining bread slices to make 3 sandwiches.
• Beat eggs and milk in shallow dish until blended.
• Melt butter in large skillet on medium heat. Dip sandwiches, 1 at a time, into egg mixture, turning to evenly moisten both sides of each sandwich with egg mixture.
• Add to skillet; cook 2 min. on each side or until sandwiches are golden brown on both sides. Transfer to plate.
• Sift sugar over sandwiches. Serve with jelly.

MONTE CRISTO SANDWICH

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.

MONTE CRISTO SANDWICH

Steps:

• Combine mayonnaise and mustard, stirring well; spread on one side of each bread slice.
• Place one slice each of turkey, ham, and cheese on top of 4 bread slices.
• Top with remaining bread.
• Cut each sandwich in half diagonally; secure with wooden picks.
• beat egg whites until stiff; set aside.
• Beat eggs; add sour cream and milk, stirring well.
• Fold in egg whites.
• Dip sandwich halves in batter; coat with breadcrumbs.
• Carefully lower sandwich halves, one at a time, into deep hot oil (375 degrees); fry until golden turning once.
• Drain; remove wooden picks.
• Serve sandwiches immediately.

BENNIGANS MONTE CRISTO SANDWICH

Steps:

• Place turkey and Swiss cheese on one slice of bread and ham and American cheese on another slice of bread.
• Place third slice.
• in-between and secure the triple-decker sandwich in the corners with tooth picks.
• Place egg in mixing bowl, add water and beat together.
• Add salt, sugar, flour, and baking powder.
• Beat batter until smooth.
• Dip sandwich in batter and carefully cover all the sides and surface.
• Carefully place in hot oil and fry until golden.
• When sandwich has turned a warm gold color remove from hot oil and place on paper towel.
• Let cool for a few minutes before removing the tooth picks.
• Before serving slice into fourths and sprinkle.
• with powder sugar.
• Serve with Raspberry jam.

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.