A Great Monte Cristo Sandwich Longmeadow Recipes

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.

Steps:

• Heat oven to 425°F.
• Lightly butter a baking sheet pan. I use the spray.
• Spread 1/2 teaspoon mustard on each slice of bread.
• Layer between mustard sides of two slices of bread, 1 slice cheese, 2 slices ham, 2 slices turkey, and another slice of cheese.
• Repeat to make four sandwiches. Whisk eggs, flour, butter, salt and pepper in a shallow dish until smooth.
• Blend in milk.
• DIP both sides of sandwiches into egg mixture until bread is lightly soaked.
• Place on baking sheet; drizzle any remaining egg mixture over top of sandwiches.
• Bake 8-10 minutes until bottom is golden brown.
• Turn with wide spatula and continue baking 8-10 minutes or until second side is golden brown.
• Serve warm dusted with powdered sugar and dip or spread raspberry preserves on sandwiches.
• Garnish with fresh raspberries.

Steps:

• On a work surface, spread each slice of bread with mayonnaise. Top four slices with the 1 slice of Gouda and several pieces of fried ham steak. Use remaining slices to top ham and cheese slices to make four sandwiches.
• Using a knife, cut the crusts off the sandwich (this helps to pinch and seal the ends). Press sandwich flat with hands and wrap tightly with plastic wrap.
• 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.).
• Heat the oil and butter in a skillet over medium-high heat.
• Combine the eggs and milk in a bowl.
• Unwrap the sandwiches and dip them in the egg batter, to coat evenly.
• Gently place each sandwich in the skillet (one or two at a time), and fry, turning once, until golden brown and hot, about 5 minutes total.
• Cut the Monte Cristos in 1/2, transfer to a place, and sprinkle with powdered sugar.
• Spoon some jam on the side and serve immediately.

Steps:

• In a bowl, put turkey, oil, and seasonings, rubbing over turkey.
• Heat a saute' pan on medium heat, spraying with non-stick spray.
• Add turkey and cook 3 minutes a side. Set on plate.
• In a shallow dish, mix together egg white, milk, and salt & pepper if desired, whisk thoroughly.
• Spread approximately 2 teaspoons (to taste) mustard on 2 slices of bread.
• Put bread with mustard side up on work area.
• Layer spinach, pear (if using) and turkey, and cheese onto each mustard topped bread.
• Spread other 2 bread slices with mustard, and top the layered sandwich, mustard side down.
• In same skillet heat remaining oil over a medium heat.
• Using a spatula, dip sandwich in egg/milk mixture.
• Flip sandwich, and do the same to the other side.
• Do the same with second sandwich.
• Transfer to pan, and heat and saute' sandwich (5 minutes a side) turn sandwich and cook on second side.
• Cut in half and serve on porch with gloves and a scarf, or summer shorts, your choice.
• Oh and a pickle. Must have a pickle.
• And chips too!
• Ok, maybe an apple.
• Whatever, take a break.

Steps:

• Lightly beat eggs and milk in a shallow bowl. Season with salt and pepper and set aside.
• For each sandwich, lightly butter 3 slices of bread on both sides.
• Place 2 slices of turkey and 2 of ham between 2 slices of bread.
• Top with 2 slices of cheese and add last slice of bread.
• Trim crusts, secure with toothpicks, and cut in half on the diagonal.
• Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat.
• Dip sandwich halves, top and bottom, in batter.
• When butter foams, place sandwiches in skillet and fry until golden brown, about 2 minutes.
• Add remaining 2 tablespoons butter to skillet, turn sandwiches, and fry for 2 minutes more.
• Transfer to plates, sprinkle with confectioners' sugar, and serve with jelly.

Steps:

• Place turkey and Swiss cheese on one slice of bread and ham and American cheese on another slice of bread.
• Place third slice.
• in-between and secure the triple-decker sandwich in the corners with tooth picks.
• Place egg in mixing bowl, add water and beat together.
• Add salt, sugar, flour, and baking powder.
• Beat batter until smooth.
• Dip sandwich in batter and carefully cover all the sides and surface.
• Carefully place in hot oil and fry until golden.
• When sandwich has turned a warm gold color remove from hot oil and place on paper towel.
• Let cool for a few minutes before removing the tooth picks.
• Before serving slice into fourths and sprinkle.
• with powder sugar.
• Serve with Raspberry jam.

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.

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.