Ratatouille Monte Cristo Food

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 CRISTOS

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.

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 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.

RATATOUILLE MONTE CRISTO

Steps:

• Heat 1 tablespoon oil in skillet over medium heat. Add garlic and onion; cook until translucent, 2 to 3 minutes. Add red pepper, thyme, and oregano. Add bell pepper; saute until soft, about 5 minutes. Transfer to bowl.
• Add 3 tablespoons oil to skillet. Add egg-plant and squash; saute until soft, 5 to 7 minutes. Add tomatoes and wine, and raise heat to medium high; cook, stirring, until liquid simmers away, 8 to 10 minutes. Add 3/4 teaspoon salt, 1/2 teaspoon pepper, and chopped parsley. Toss with onions and peppers. Adjust seasoning with salt, pepper, and dried herbs.
• Heat oven to 350 degrees. Whisk eggs and milk in shallow bowl; add remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle half the cheese and spread ratatouille over eight slices of bread. Cover filling with remaining cheese; close sandwiches with remaining bread.
• Heat 1 tablespoon oil in large skillet over medium-high heat. Coat two sandwiches, one at time, with egg batter. Place sprig of parsley on bread; saute, parsley side down, in skillet, until golden and puffy, and cheese is just starting to melt, 2 to 3 minutes. Turn; cook until golden and melted, 2 to 3 minutes. Place in oven 5 to 7 minutes so batter is cooked through and filling is hot. Repeat process. Keep sandwiches warm in oven.