SUNNY'S MONTE CRISTO BREAKFAST PLANK
Provided by Sunny Anderson
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the bread: Using a serrated knife, make a rectangular block of the bread by slicing off the ends and leveling the top and bottom of the loaf. There should be no crust left. Slice the block in half lengthwise, making 2 planks.
- In a large bowl, whisk the heavy cream, chili powder, sriracha, eggs, a pinch of salt and a few grinds of pepper. Pour the mixture into a wide flat dish, large enough to dunk the bread. Carefully dip each plank in the egg mixture, coating all sides.
- Heat a griddle over medium-high heat and melt the butter. Add the bread planks and cook on all sides until the batter is set and the bread is light golden, 4 to 5 minutes on each large side, and another 2 minutes for each edge.
- For the filling: While still on the griddle, spread the raspberry jam on the entire top of one plank. Top with 4 slices of Gruyere, then all of the ham and turkey, shredding the meat as you go. Then cover with the remaining 4 slices of Gruyere. Like Jeff Mauro says, "crust to crust is a must!" In a small bowl, mix the mayonnaise and mustard together. Spread this mixture on the top of the remaining plank and lay it, mayonnaise-side down, on the other topped plank. Put an overturned metal bowl over the sandwich and cook a few minutes more to melt the cheese.
- For the finish: Carefully remove to a baking sheet and allow to cool slightly. Dust with powdered sugar and use a serrated knife to cut 1 1/2-inch finger planks along the length. Serve with maple syrup to drizzle or dunk.
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.
CLASSIC MONTE CRISTO SANDWICH
Steps:
- Pair with homemade french fries , a side salad, and a pickle, and enjoy.
Nutrition Facts : Calories 680 kcal, Carbohydrate 51 g, Cholesterol 227 mg, Fiber 3 g, Protein 49 g, SaturatedFat 14 g, Sodium 2122 mg, Sugar 9 g, Fat 30 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g
MONTE CRISTO BREAKFAST SANDWICH
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 2 sandwiches
Number Of Ingredients 12
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
A quick and easy sandwich with ham, turkey and swiss slices, dipped in an egg/milk mixture and fried to a golden brown. A hot alternative to the usual lunch or snack. Try it with berry jam on the side.
Provided by CJO
Categories Main Dish Recipes Pork Ham
Time 20m
Yield 1
Number Of Ingredients 8
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.
Nutrition Facts : Calories 640.9 calories, Carbohydrate 33.1 g, Cholesterol 297.9 mg, Fat 33.8 g, Fiber 1.2 g, Protein 48.7 g, SaturatedFat 13.7 g, Sodium 1308.3 mg, Sugar 8.7 g
SUNNY'S MONTE CRISTO
Provided by Sunny Anderson
Time 38m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a griddle. Lay 4 slices of challah on a work surface. Spread each evenly with a generous amount of the Cranberry Spread. Top with a slice of Gruyere, then with a slice of ham, and cover with another slice of Gruyere. In a small bowl, add the mayonnaise and mustard and stir to combine. Spread the mayonnaise mixture on the remaining 4 slices of challah and lay, mayonnaise side down, on the Gruyere. One side of the sandwich will be lined with the Cranberry Spread and the other side with the mayonnaise and mustard mixture.
- In a wide bowl, add the eggs, heavy cream, chili powder, and salt and pepper, to taste, and whisk well. On a griddle over medium heat, melt the butter. Carefully dip each sandwich in the egg mixture, coating all sides. Transfer to the griddle and cook until the batter is set, bread is golden, and the cheese oozes, about 4 to 6 minutes on each side. Transfer to serving plates, dust with powdered sugar, and serve immediately.
- In a medium saucepan over medium-high heat, add the cranberries, orange juice, sugar, cinnamon stick, and bay leaf. Stir to combine. Bring to a boil, then reduce the heat to low and simmer until slightly thickened, about 10 minutes. Break up the cranberries using a potato masher until it forms a chunky paste. Remove from the heat and cool to room temperature. Store leftover spread, covered, in the refrigerator.
THE FULL MONTY CRISTO (LOWER FAT)
If you've got a hankering for a Monte Cristo but don't want to be full-figured, here's your compromise. Go whole hog for this version which is packed with protein but lower in fat because it's not deep-fried. A tasty breakfast,lunch or even dinner.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 23m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Stir the honey and mustard together in a small bowl.
- Make two sandwiches: line up four slices of bread and spread 1/4 of the honey mustard on each slice; on two of the slices, place one piece each of ham, turkey and cheese (trim to fit on top of the bread and not hanging over), then top each meat-covered slice with one of the other slices of bread, honey-mustard side facing into the meat. (O.K., you know how to make a sandwich by instinct - it's easier to do than explain.).
- Pour the milk in a large measuring cup and add the eggs and brandy; whisk together until the eggs are fully beaten.
- Place the sandwiches in a rectangular casserole dish; pour the egg mixture over the top of the sandwiches,then flip over the sandwiches - moving them around the dish as necessary so the liquid gets absorbed on both sides.
- Heat a large skillet or griddle over medium heat, and spray with non-fat cooking spray; cook sandwiches 3-4 minutes on each side or until egg mixture is cooked through and bread is turning golden brown; remove from skillet and turn off heat.
- Cut each sandwich in half diagonally; dust with powdered sugar and serve with warm raspberry preserves.
Nutrition Facts : Calories 490.7, Fat 11.7, SaturatedFat 4.4, Cholesterol 245, Sodium 1189.7, Carbohydrate 60.6, Fiber 1.9, Sugar 29.9, Protein 29.9
MONTE CHRISTO SANDWICHES
Provided by Aaron McCargo Jr.
Categories main-dish
Time 40m
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together eggs, cream, vanilla, sugar, cinnamon, and salt and set aside.
- Lay the 8 slices of bread out on a flat surface. Lay 1 slice of cheese on each slice of bread. Then on 4 slices of the bread lay 1 slice of ham. On the other 4 slices lay 1 slice of turkey. Top all 8 slices with 1 slice of Swiss. Make 4 sandwiches and coat with egg mixture.
- *Cook's Note: You may add more Swiss, turkey or ham, if desired
- In a large skillet over medium-heat melt the butter.
- Add the sandwiches to the pan and cook until golden brown, about 3 minutes on each side.
- Remove the sandwiches to a sheet pan and place in the oven. Bake until the cheese has melted and the sandwiches are warm throughout, about 5 minutes.
- In a large bowl, whisk all of the ingredients together until smooth.
- Cut the sandwiches into quarters and serve with the cranberry syrup.
SUPER-STUFFED MONTE-CRISTO SANDWICHES
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a griddle pan or large skillet over medium high heat. Cook bacon and remove to paper towels to drain, 5 minutes. Drain off fat. Reheat griddle over medium heat. Make sandwiches in 2 batches.
- Beat eggs with half-and-half, nutmeg and pepper. Add 1 tablespoon butter to the griddle or pan and melt. Turn 4 slices bread in batter, then add to griddle or pan. Turn bread after it browns, 2 to 3 minutes. Top 2 bread slices with mustard, the other 2 with cranberry sauce. Add 2 slices of cheese and bacon on the cranberry covered bread. Add ham, then turkey to the mustard covered bread. Use a spatula to assemble 2 sandwiches and turn and press gently to set sandwiches in place. Repeat to make 2 more sandwiches. Cut sandwiches from corner to corner.
- Heat syrup in microwave safe container for 30 seconds. Drizzle syrup over sandwiches at the table.
MONTE CRISTO SANDWICH - THE REAL ONE
This is the real Monte Cristo sandwich. It has a nice thick batter and is absolutely delicious. Enjoy hot sandwich with currant jelly or make a currant sauce with currant jelly, water and heavy cream.
Provided by SEAWAKIM
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
- Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
- Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.
Nutrition Facts : Calories 305.2 calories, Carbohydrate 23.7 g, Cholesterol 50 mg, Fat 17.9 g, Fiber 1.1 g, Protein 12.2 g, SaturatedFat 4.8 g, Sodium 808.2 mg, Sugar 2.3 g
CHEF JOHN'S MONTE CRISTO BENEDICT
Imagine the best French toast you've ever had, combined with the best ham and cheese sandwich you've ever had, topped with perfectly poached eggs. You don't need any Hollandaise because the poached egg yolks are the sauce.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk 2 eggs, cream, white sugar, salt, 1 pinch cayenne pepper, cinnamon, and allspice together in a bowl until batter is thoroughly combined.
- Lay bread slices into batter, one at a time, and let bread absorb the mixture. Turn bread slices in batter until almost all batter has been absorbed, about 10 minutes.
- Heat a large skillet over medium heat, and melt butter in the hot skillet. Cook bread slices in the hot butter until browned, 2 to 3 minutes per side. Transfer French toast slices to a baking sheet.
- Lay ham slices into the hot skillet and cook until meat begins to brown, about 1 minute per side.
- To assemble, place a Cheddar cheese slice on a slice of French toast, top with 2 slices of ham, and lay a Havarti cheese slice over ham.
- Bake in the preheated oven until French toast pieces are no longer wet, the batter is set, and cheese has melted and begun to brown, about 20 minutes.
- Place sandwiches on serving plates and top each with 2 poached eggs. Season with kosher salt and a pinch of cayenne pepper.
Nutrition Facts : Calories 650.9 calories, Carbohydrate 25.9 g, Cholesterol 572.4 mg, Fat 44.4 g, Fiber 1.3 g, Protein 38 g, SaturatedFat 23.2 g, Sodium 1474.7 mg, Sugar 5.2 g
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- In a shallow rimmed dish, such as a pie pan, beat the egg with a whisk. Then add the vanilla, cinnamon, and heavy whipping cream and whisk together.
- Place both slices of sandwich bread next to one another on a plate. On top of each slice, add a slice of swiss cheese. Then on a slice of cheese, pile up 3 slices of ham. On the other slice of cheese, pile up 3 slices of turkey. Bring both halves together to make one sandwich.
- Take each Monte Cristo sandwich and dip each side into the egg dip batter. Make sure it soaks in a bit into the bread but does not saturate it all the way through (this will make the sandwich too soggy). Should be about 5-10 seconds on each side, depending on the bread you are using.
- Put the butter on a flat griddle pan or fry pan and heat to medium-high on the stove. Once the pan is hot and the butter is melted, add your sandwich and cook on each side for about 4-5 minutes. Each side should be golden brown as seen below and the cheese will have just begun to melt.
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