Ham N Swiss Monte Cristo Recipes

CLASSIC MONTE CRISTO SANDWICH

Steps:

• Pair with homemade french fries , a side salad, and a pickle, and enjoy.

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:

• 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 SANDWICHES WITH SWISS AND HAM

Steps:

• Coat a large griddle or skillet with cooking spray and set pan over medium heat.
• In a shallow dish, whisk together eggs, milk, mustard, cinnamon, salt, and black pepper. Set aside.
• Spread 1 tablespoon mango chutney on 4 slices of bread. Top with ham and cheese slices. Top with second slice of bread and transfer sandwiches to egg mixture. Turn to coat both sides.
• Transfer sandwiches to hot pan and cook 3 to 5 minutes per side, until golden brown on the outside and cheese begins to melt.

MONTE CRISTO SANDWICH RECIPE

Steps:

• Soften 1 tablespoon of butter and very lightly butter one side of two slices of the bread, and both sides of the third slice of bread. Spread Dijon mustard onto the unbuttered side of one slice of bread, and 1 teaspoon of jam or jelly onto the unbuttered side of the final slice.
• Assemble sandwich in the following order: 1 ounce/slice of Swiss/Gruyere on top of the Dijon, followed by the ham, the slice of fully buttered bread, turkey, 1 ounce/slice of Swiss/Gruyere, and the remaining slice of bread, jelly side down. Trim crusts, if desired.
• Loosely wrap the sandwich with plastic wrap and weigh it down with a grill press or skillet for 3-5 minutes.
• In a shallow dish, whisk together egg, milk, salt, and nutmeg. Dip sandwich into the egg mixture, until some of the liquid absorbs into the bread, but it isn't falling apart.
• Melt together vegetable oil and remaining butter in a skillet (I like to use cast iron). Cook 3-4 minutes per side, until sandwich is golden and cheese is melted. Transfer to paper towels to drain.
• Heat remaining jam or jelly in a small saucepan or microwave until warmed. Dust sandwich with confectioner's sugar, slice in half, and serve with jelly on the side.

MONTE CRISTO PULL-APART SLIDERS RECIPE BY TASTY

Steps:

• Make the raspberry jam: In a medium saucepan over medium heat, cook the raspberries for about 4 minutes, until they start to burst and become very fragrant. Add the sugar and cook, stirring constantly, for 10-15 minutes, until running a spoon through the jam leaves an open trail at the bottom of the pot. Stir in the lemon juice. Remove the pot from the heat and let the jam cool completely. Transfer to the refrigerator and chill for at least 2 hours or overnight.
• Make the sliders: Preheat the oven to 325°F (160°C). Line a small baking sheet with foil, leaving enough overhang so the sides can be used as handles. Grease with nonstick spray.
• Slice the sheet of Hawaiian rolls in half horizontally, leaving the individual rolls connected. Place the bottom half in the prepared baking sheet.
• Layer the turkey and ham on top, making sure to fold the meat to fit inside the individual squares of the rolls, then top with the Swiss cheese.
• Spread the raspberry jam over the top half of the rolls and place on top of the cheese layer, pressing down lightly.
• In a small bowl, mix together the egg and melted butter. Liberally brush on top of the rolls.
• Bake the sliders until the cheese is completely melted and the buns are toasted, 25-30 minutes. If the tops begin to brown too quickly, cover loosely with foil.
• Remove the sliders from oven and let cool for about 10 minutes, then transfer to a serving platter. Dust lightly with powdered sugar and serve whole so the sliders can be pulled apart.
• Enjoy!