Simple Monte Cristo Sandwiches 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.

LIGHT AND EASY MONTE CRISTO SANDWICHES

Steps:

• Assemble sandwiches: Spread 1 tsp mustard over each bread slice.
• Place 1 slice of cheese over 4 slices of bread.
• Divide ham among sandwiches.
• Cover with remaining bread slices.
• Mix egg whites and milk together in a shallow bowl.
• Spray a cooking skillet with cooking spray and heat over medium heat or you may use an electric skillet.
• Dip both sides of sandwiches into milk & egg mixture.
• Cook sandwiches in skillet until lightly browned on each side, about 3 minutes on each side.
• Transfer to a serving platter and sprinkle top of sandwiches with powdered sugar and top each one with jam.

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 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.

SIMPLE MONTE CRISTO SANDWICHES

Steps:

• Whisk together eggs, milk, salt, and pepper in a shallow dish.
• Dip both side of each slice of bread into batter mixture.
• Melt butter in large skillet over medium heat; add battered bread slices and cook 2-3 minutes on each side or until golden brown.
• Spread 1 tbsp strawberry jam on each bread slice.
• Add turkey, ham and cheese on top of 2 bread slices and then top with remaining slice to make a sandwich.
• Place sandwiches on baking sheet and broil on middle oven rack 3-5 minutes or just until cheese melts making sure to flip them half way through and checking constantly not to burn them.
• Sprinkle with powdered sugar and enjoy!

MONTE CRISTO BREAKFAST SANDWICH

Steps:

• Make the French toast: Whisk together the eggs, milk and vanilla in a medium bowl until smooth. Place the bread slices in the bowl of egg mixture and coat both sides. Heat 2 skillets (each large enough to hold 2 slices of bread) over medium heat. Add half of the butter to each. When the butter begins to foam and brown slightly on the edges, arrange 2 slices of bread in each skillet. Cook until the undersides have browned, 3 to 5 minutes. Turn the slices over and cook for an additional 3 to 5 minutes, reducing the heat to medium-low if the bread is browning too quickly. Transfer the French toast to a plate and let cool slightly. Wipe out the skillets. Preheat the oven to 350 degrees F.
• Cook the sandwiches: Return the skillets to medium heat and add about 1 tablespoon butter to each. Allow the butter to melt and froth, swirling to coat the bottoms of the skillets. Divide the eggs between the skillets and spread evenly on the bottoms. Arrange two slices of the French toast, slightly apart, in each skillet. Cook, shaking the skillets a little bit so the eggs don't stick, until the eggs on the bottom of the skillet sear and firm up, 1 to 2 minutes.
• Finish: Divide and spread the remaining butter on the tops of the 4 slices of French toast. Slide a spatula underneath the eggs and flip everything over so the buttered French toast slices are now on the bottoms of the skillets. Season with salt. Layer on top of one piece of French toast per skillet with the cheese, ham and turkey. Slide the spatula under one slice of the French toast and fold it over the other so it looks like a sandwich! Repeat with the second skillet. Transfer the skillets to the oven until the cheese melts and the centers get hot, about 3 minutes.
• Transfer the sandwiches to a cutting board and cut each in half. Serve two halves on each plate with maple syrup for drizzling and dunking.

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.

BAKED MONTE CRISTO SANDWICHES

Steps:

• Preheat oven to 450 degrees.
• Top 4 of the bread slices with cheese, ham, and remaining bread slices.
• 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 seconds on each side(.
• Place sandwiches on baking sheet sprayed with cooking spray.
• Bake 6 minutes; turn. Bake an additional 5 minutes or until sandwiches are golden brown.

MONTE CRISTO SANDWICH

Steps:

• For the jelly sauce:.
• Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.
• For the batter:.
• Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Makes enough for 4 sandwiches.
• Sandwiches:.
• Make 4 sandwiches, putting cheese between hand and turkey. Cut into fourths and put a toothpick through each quarter.
• Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners' sugar. Serve with raspberry jelly sauce.

MONTE CRISTO SANDWICHES

Steps:

• Preheat oven to 425.
• Grease a jelly roll pan 15x10 with the melted margarine.
• In shallow bowl combine eggs and milk.
• For each sandwich, layer the following, slice bread, slice swiss cheese, slice ham, slice turkey, slice american cheese, top with slice bread.
• Dip each sandwich in egg milk mixture, coating both slices of bread, making sure the bread is fairly well soaked.
• Place sandwiches on prepared pan.
• Bake at 425 for 15 minutes, turning 1/2 way thru.
• Sprinkle with powdered sugar.

MONTE CRISTO SANDWICH

Steps:

• In a small bowl, combine mayo and mustard; stir and set aside. In a shallow bowl, combine egg, half-and-half and paprika; stir and set aside.
• To assemble the sandwiches, apply a thin layer of spread on each bread slice. Place a slice of cheese on 3 of them followed with 2 slices and ham, such as Black Forest, and 2 slices of turkey. Place a slice of cheese on top and then the other slices of bread, spread facing down.
• In a panini pan over medium heat, add clarified butter. When hot, dip each sandwich in the egg mixture both side. Quickly place them in the pan and cook 3 minutes per side or until golden brown. Remove, cut and serve immediately. Makes 3 sandwiches.

MONTE CRISTO SANDWICHES

Steps:

• In a medium bowl, whisk eggs and milk until well combined.
• Place en equal number of slices of the turkey, ham and Swiss cheese on 8 slices of the bread.
• Top with the remaining 8 slices of bread.
• In a large skillet, melt 1 tablespoon of the butter over low heat.
• Dip 2 sandwiches, 1 at a time, in the egg mixture, coating completely.
• Place in the skillet and cook 2-3 minutes on each side, or until bread is golden and cheese melts.
• Repeat with the remaining sandwiches, adding more butter as needed.
• Dust with powdered sugar and serve immediately with preserves on the side for dipping.

MONTE CRISTO SANDWICHES

Steps:

• 1. Spread mustard evenly over 1 side of each bread slice. Layer each of 4 bread slices, mustard sides up, with 2 oz. ham and 1 cheese slice. Top with remaining bread slices, mustard sides down.
• 2. Whisk together egg substitute and milk in a shallow dish. Dip both sides of each sandwich into egg mixture.
• 3. Cook, in batches, in a large nonstick skillet coated with cooking spray over medium heat 3 minutes on each side or until lightly browned. Top each with 1 tablespoons chutney, and, if desired, dust with powdered sugar.
• *I substitute tomato chutney for cranberry sauce on the side.