Monte Cristo Pie Recipes

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 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 BAKE

Steps:

• Trim 4 pieces of bread and put in the bottom of a 9 x 9 glass casserole.
• Evenly sprinkle 1 cup of cheese over the bread.
• Layer the turkey and ham evenly over the cheese.
• Evenly sprinkle the remaining cheese over the meat.
• Cover with the remaining pieces of bread.
• Beat together the eggs, milk, mustard, and onion powder, then pour over the bread.
• Press lightly on the bread with a fork, pushing down into the egg mixture.
• Cover and chill for 6 hours or overnight.
• Bake at 325 degrees F for 60 minutes or until the top and sides are golden.
• Cool for 10 to 15 minutes before serving, sprinkled with the powdered sugar.
• Serve with raspberry preserves on the side.

MONTE CRISTO

Steps:

• Divide mustard, cheese, and ham evenly between each of 2 bread slices; cover each with a bread slice. Whisk together eggs and milk in a medium bowl.
• Melt butter in a large nonstick skillet over medium. Dip sandwiches in milk mixture; transfer to skillet, and cook until golden brown, about 3 minutes per side. Sprinkle with powdered sugar, and serve with raspberry jam.

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 CRISTO PIE

Steps:

• Grease a 13 x 9 inch ovenproof casserole dish.
• Place 1/3 of bread slices in the casserole, to make a single layer.
• Top the bread with half the ham, turkey, and sliced cheese.
• Repeat with another layer of bread, ham, turkey, and cheese.
• Use remaining third of the bread for the top crust.
• In a large mixing bowl, whisk together the eggs, milk, cream, salt, and pepper.
• Pour the mixture over the layers of bread in the casserole, tilting the casserole to make sure the liquid is evenly distributed.
• Brush the top with melted butter and cover the dish with plastic wrap.
• Refrigerate the casserole for 12 hours, or up to 24 hours before baking.
• Preheat the oven to 350°.
• Remove the plastic wrap from the casserole, sprinkle the top with the grated Swiss cheese, and bake the pie for 45-55 minutes, until it is puffed and golden.
• Remove from the oven, allow to stand for 5 minutes, and cut into squares to serve.

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.