EGGNOG MONTE CRISTOS
Provided by Food Network Kitchen
Time 35m
Yield 12 mini sandwiches
Number Of Ingredients 11
Steps:
- Mix the mustard and mayonnaise in a small bowl. Lay out 3 slices of bread and brush each with about 1 teaspoon of the mustard mixture. Top each piece of bread with 1 slice each of cheese, turkey and ham. Cover with another slice of bread and brush with another teaspoon of the mustard mixture; top each sandwich with another slice each of cheese, turkey and ham. Brush the remaining 3 bread slices with the mustard mixture and place mustard-side down on top of the sandwiches.
- Trim the crusts, then wrap the sandwiches tightly with plastic wrap. Chill in the refrigerator at least 30 minutes and up to 6 hours. (Wrapping the sandwiches helps keep them compact.)
- Whisk the eggnog and nutmeg in a shallow bowl. Unwrap the sandwiches and dip in the eggnog, turning to coat both sides. Melt half of the butter in a large nonstick skillet over medium heat. Add the sandwiches and cook until the undersides are golden, 3 to 4 minutes. Add the remaining butter, flip the sandwiches and cook until golden on the other side, about 3 more minutes.
- Cut the sandwiches into quarters. Dust with confectioners' sugar, if desired, and serve with cranberry sauce.
BABY GREENS WITH MUSTARD VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.
BABY GREENS WITH SAUTEED APRICOTS, PROSCIUTTO, AND SHEEP'S CHEESE
Sauteing apricots briefly with herbs and onion intensifies their flavor, and that richer flavor works well with Greek sheep's cheese, Kasseri. If you can't find Kasseri, you can substitute slivers of Parmesan cheese but it's worth the effort to ask at the cheese counter about sheep's cheese from Greece. You can arrange the sauteed fruit, prosciutto, and cheese on top the greens if you like, but I like using 4 (3 to 4-inch) ring molds to create an unexpected presentation, folding the apricot, balsamic, and onion mixture in a prosciutto wrapper.
Provided by Cat Cora
Time 39m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Halve and pit the apricots and set aside.
- Pour 2 tablespoons of the olive oil into a medium saute pan over medium-high heat. Saute the onions until lightly browned, about 5 to 7 minutes. Add the apricots to the pan and reduce the heat to medium. Heat the apricots just until their skins begin to soften, for no more than 2 to 3 minutes so the fruit keeps its shape. Add the herbs, 2 tablespoons of the balsamic vinegar and 1/2 teaspoon of salt to the pan and simmer for 3 to 4 minutes. Remove the pan from the heat and allow the mixture to cool.
- Meanwhile, prepare 4 (3 to 4-inch) ring molds by lining them with prosciutto slices. Each mold gets 4 slices of prosciutto, which you'll overlap so that the entire mold is covered but open with room for the apricot filling. Once you've draped prosciutto over all 4 molds, spoon in the apricot mixture, filling each mold to the top. Lift the prosciutto slices that are resting open over the mold's edge and drape the slices over the apricot filling, gently patting into place. When you unmold these, the prosciutto should completely encase the apricot filling. Set the filled molds aside while you dress the greens.
- In a small bowl, whisk the remaining olive oil, balsamic vinegar, salt, and pepper. Place the greens in a medium bowl, spoon on a little of the vinaigrette - just enough so each leaf is lightly coated - and gently toss. Divide the greens evenly between four individual salad plates. Unmold each prosciutto ring by turning it upside down and over the greens. Drizzle any remaining vinaigrette around the prosciutto ring and top the salad with the shaved sheep's cheese.
BABY GREENS WITH RADISHES AND SUNFLOWER SEEDS
Provided by Food Network Kitchen
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the lettuce, arugula, radishes, cucumbers and sunflower seeds in a large bowl. Add the dressing, season with salt and pepper, and gently toss.
- Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth.
ITALIAN MONTE CRISTO
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the jam, mustard and rosemary. Lay out the slices of bread. Divide the mustard mixture evenly over the 8 slices of bread and spread almost to the edges. Put a slice of cheese on each piece of bread, followed by 2 slices of prosciutto. Put together 2 of the bread slices for each sandwich.
- In a medium bowl, whisk together the eggs. Add the heavy cream and salt and whisk to combine.
- Heat a large skillet over medium heat. Add the oil to the pan and heat for 1 minute. Working with one sandwich at a time, dip both sides of the sandwich in the batter and place directly into the hot pan. Repeat with the remaining sandwiches. Cover with a lid and allow to cook until the first side is golden brown, 3 to 4 minutes. Remove the lid, flip each sandwich and continue to cook on the remaining side until golden brown and the cheese is melted, approximately another 4 minutes. (Or cook in batches if needed.)
- Sprinkle one side of each sandwich with powdered sugar and serve warm.
CLASSIC MONTE CRISTO
This sandwich is perfect for breakfast or dinner. It tastes sweet, like French toast, but gets protein from the meat and cheese. -Monica Woods, Springfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Spread mustard over one side of each bread slice; top two slices with cheese and turkey. Cover with remaining bread, mustard side down. In a shallow bowl, beat egg substitute and milk. Dip sandwiches in mixture, coating both sides., Heat a griddle coated with cooking spray; toast sandwiches until lightly browned on both sides. Sprinkle with confectioners' sugar. Serve with apple butter.
Nutrition Facts :
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 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
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