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
A great brunch item! One of my husbands favorite filling, baked, french toast style, sandwiches filled with cheese, ham, turkey & mustard. Raspberry preserves is a must for him. Could be eaten for breakfast, lunch or dinner. This is a LESSER FAT Monte Cristo recipe being baked and not fried full of flavor! I also like to buy the low salt cold cuts or use fresh baked turkey leftovers sliced thin.
Provided by Rita1652
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 535.6, Fat 28.8, SaturatedFat 15.1, Cholesterol 231.6, Sodium 1321, Carbohydrate 34.2, Fiber 2.1, Sugar 3, Protein 33.6
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A Monte Cristo sandwich is an egg-dipped or batter-dipped ham and cheese sandwich that is pan or deep fried. It is a variation of the French croque monsieur.
From the 1930s to the 1960s, American cookbooks had recipes under such names as "French sandwich", "toasted ham sandwich", and "French toasted cheese sandwich". The Monte Cristo sandwich supposedly appeared in the 1…
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