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
MEATLESS MONTE CRISTO SANDWICHES
Categories Sandwich Cheese Tomato Super Bowl Vegetarian Quick & Easy Spring Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 8
Steps:
- Arrange egg bread on work surface. Spread each slice with mustard. Divide Swiss cheese and sliced tomato equally among 3 bread slices; sprinkle with salt and pepper. Form 3 sandwiches by pressing remaining bread slices, mustard side down, atop tomato.
- Whisk eggs, 2 tablespoons water and sage to blend in medium shallow bowl. Melt butter in heavy large skillet over medium-low heat. Dip both sides of each sandwich into egg mixture and place in skillet. Cook until cheese melts and sandwiches are golden, about 4 minutes per side. Cut sandwiches diagonally in half. Transfer 3 halves to each plate.
MONTE CRISTO OMELET SANDWICH
If you are a fan of Monte Cristos, you'll love this riff on the popular Indian street food egg sandwich. It's every bit as crisp on the outside, ooey-gooey on the inside and dusted all over with confectioners' sugar. A square-shaped bread is ideal: It enables neater folding of the omelet. You will also want to use a nonstick skillet that is at least ten inches in diameter -- the omelet won't fit in a smaller pan.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 sandwich
Number Of Ingredients 8
Steps:
- Add the eggs, 1 tablespoon water and 1/4 teaspoon salt to a small bowl and whisk to combine. Spread each cheese slice with 1/4 teaspoon of the Dijon and set the slices mustard-side-up on a flat surface. Put the confectioners' sugar in a small fine-mesh sieve set over a plate.
- Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges of the pan. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip the slice and place it so the top edge of the slice is near the edge of the pan furthest from you. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice. The bottom edges of the two slices should be in a straight line, with eggs all around.
- Continue to cook the eggs until they are completely set on the bottom and mostly cooked on the top, 1 to 2 minutes more. Slide a large nonstick spatula under the bread and flip the whole omelet in one single motion. Set the cheese mustard-side up on top of the omelet, covering the bread. Lay the ham on top of one of the slices of cheese. Using the spatula, fold one side of the omelet (but not the bread side) over the cheese and ham, then fold over the other side. Fold in half so the bread slices meet and form a sandwich.
- Cook until the bread on the bottom is golden brown and the cheese is beginning to melt, 1 to 2 minutes. Reduce the heat if the bread begins to darken too quickly before the cheese melts. Flip and cook until the other side is golden brown, 1 to 2 minutes.
- Set the sandwich on a plate and dust with the confectioners' sugar.
DISNEYLAND'S BLUE BAYOU MONTE CRISTO SANDWICH II (VEGETARIAN)
Same as recipe #140973 but a vegetarian version, NOT a low fat, low carb, low cholesterol, low sodium or low calorie version but vegetarian nevertheless.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 35m
Yield 4 sandwiches
Number Of Ingredients 19
Steps:
- NOTE: I used Morningstar Farms "chik patties", but Tofurkey deli mock turkey slices would work, too as would mock ham deli slices for the bacon.
- CURRANT JELLY SAUCE: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.
- FRUIT COMPOTE: Combine your favorite fresh and canned fruits and chill well. Yield is about 1/2 cup per person.
- BATTER: Place water, egg, salt, and pepper in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill.
- SANDWICHES: Make 4 sandwiches, putting cheese between veggie bacon and mock chicken cutlet. Cut into fourths and put a toothpick through each quarter.
- Heat about 6 inches of oil to 340 degrees in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. An alternate way of frying it to put approximately 1/4-inch oil in a large pan and fry the sandwiches on both sides until crispy and brown.
- Remove from oil and take out toothpicks. Drain on paper towel to remove excess oil. Sprinkle sandwiches with confectioners' sugar. Serve with fruit compote and currant jelly sauce.
Nutrition Facts : Calories 828.9, Fat 11.3, SaturatedFat 6, Cholesterol 66.3, Sodium 910.6, Carbohydrate 172.6, Fiber 5.1, Sugar 98.7, Protein 16
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