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.
HOMEMADE MONTE CRISTO SANDWICHES
Classic recipe for a filling French-style sandwich.
Provided by Sara G.
Categories Main Dish Recipes Sandwich Recipes Ham
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Spread one side of 4 bread slices with mustard. Top remaining 4 slices with ham. Combine mozzarella and Parmesan cheeses and mix together; sprinkle mixture evenly over ham and close sandwiches, mustard side down.
- In a shallow dish or bowl combine the eggs, milk and nutmeg and mix well. Melt butter in a large skillet or on a griddle over medium heat. Dip each sandwich in egg mixture, turning to coat. Let excess egg mixture drip into dish or bowl, and place sandwiches in hot skillet. Cook until golden brown and cheese is melted.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 36.4 g, Cholesterol 170.3 mg, Fat 21.7 g, Fiber 2.1 g, Protein 33.4 g, SaturatedFat 10.8 g, Sodium 1603.3 mg, Sugar 5.2 g
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
MONTE CRISTOS
A Monte Cristo sandwich never fails to please. This recipe comes together quickly with deli meats, packaged sliced cheese and bottled salad dressing. -Debbie Brunssen, Randolph, Nebraska
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 630 calories, Fat 36g fat (15g saturated fat), Cholesterol 185mg cholesterol, Sodium 1208mg sodium, Carbohydrate 46g carbohydrate (18g sugars, Fiber 2g fiber), Protein 27g protein.
MONTE CRISTO WRAPS
Steps:
- Lay wrap flat. Place 1/4 of meat and cheese ingredients horizontally on each wrap. Carefully fold bottom section of wrap over top section like a taco. Then carefully fold in a little on each end while rolling up wrap “burrito style”. Place a couple of toothpicks like a safety pin to hold wrap together.
- Pour egg substitute into flat bottom bowl. Dip and coat each Monte Cristo wrap in egg substitute. Spray olive oil in skillet and warm to medium/medium high. Place wraps in skillet and pour remaining egg substitute over the top of wraps.
- Cook (5 - 10 minutes) turning once or twice to brown all sides. Don't forget to remove the toothpicks before serving! Serve with 1 Tbsp. each of jam for dipping.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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 CREPES
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Microwave the jam in a microwave-safe bowl until loosened, 20 to 30 seconds. Stir in the mustard; set aside.
- Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 1 crepe; stack 2 slices each ham, turkey and cheese on one half of the crepe. Cook until the crepe just starts browning on the bottom and the cheese starts melting, 1 to 2 minutes. Fold the crepe in half over the filling using a spatula, then fold in half again to form a wedge. Flip the wedge and cook until the bottom is browned, about 30 seconds. Transfer to a plate. Repeat to make 3 more crepes. (Remove the skillet from the heat between batches if it gets too hot.)
- Toss the greens and frisee with the olive oil and a pinch each of salt and pepper. Serve the crepes with the raspberry mustard and salad.
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