Monte Cristo Pull Apart Loaf Recipes

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!

Steps:

• Spray 9x5-inch loaf pan with cooking spray. Line pan with foil, with ends of foil extending over sides; spray foil with additional cooking spray.
• Flatten bread slices with rolling pin to 1/8-inch thickness. Top each with 1 cheese slice and 1 ham or turkey slice. Fold in half, then place, folded sides down, in prepared pan.
• Whisk eggs, milk, mayo and mustard until blended; pour over folded sandwiches.
• Refrigerate 4 hours.
• Heat oven to 350°F. Bake Monte Cristo loaf 40 to 45 min. or until knife inserted in center comes out clean. Remove from oven; let stand 10 min. Use foil handles to remove sandwich loaf from pan; place on serving plate. Sprinkle with sugar. Serve with preserves.

Steps:

• 1. Heat oven to 375°F. 1. In medium bowl, mix ham, turkey and cheese. 2. Separate dough into 8 biscuits. Press or roll each to form 6- to 7-inch round. 3. Place slightly less than 1/3 cup ham mixture on one side of each biscuit round. Fold dough over filling; press edges to seal. Place on ungreased cookie sheet. 4. In small bowl, beat egg, milk, cinnamon and nutmeg. Brush over tops of filled biscuits. 5. Bake 12 to 19 minutes or until golden brown. Sprinkle with powdered sugar. Serve with jam.

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.

Steps:

• Spread mustard on bread. Layer 4 bread slices with Swiss cheese, ham, and cheese again. Place remaining bread slices on top.
• In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg. Dip each sandwich in the egg mixture, turning to coat well.
• In a large skillet, melt butter over medium-low heat. When butter is foamy, add the sandwiches, and cook, turning once, until golden brown on both sides, 6 to 8 minutes total. Serve immediately, dusted with confectioners' sugar.