California Avocado Monte Cristo Recipes

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.

Steps:

• Preheat oven to 375 degrees F.
• In a medium size bowl combine the eggs, milk, garlic, cumin, and salt and pepper, and lightly beat. Dip the bread slices in the egg mixture covering both sides. In a baking dish lightly coated with olive oil, place a layer of bread slices on the bottom. Arrange a layer of avocado slices in a fan design on top of the bread. Cover with a layer of Monterey Jack. Place another layer of the dipped bread slices over the cheese and avocados. Bake in the oven for 15 minutes, or until bread is nicely browned.
• To make the tomato jam, saute the tomatoes and sugar in a pan until liquid reduces and becomes thick.
• In a medium size pot, reduce the vinegar until slightly thickened.
• To serve, remove the avocado cristo from baking dish and cut into wedges. Arrange wedges on each plate with the plum tomato jam and a drizzle of the balsamic reduction. Garnish plate with lime juice, chopped cilantro, and a slice of avocado.

Steps:

• Beat together eggs, milk, and salt.
• Reserve.
• Mix mayonnaise with garlic.
• Spread 1/2 tablespoon on one side of each slice of bread.
• Cover 4 slices of bread with avocado slices; top each with 2 slices chicken or turkey (if using) and 1 slice of cheese.
• Cover each with remaining slice of bread, spread side down.
• Diagonally cut each in half; reserve.
• In a large frying pan, melt 2 tablespoons butter.
• Meanwhile, dip 4 sandwich halves in egg, coating well.
• Brown in hot butter, about 2 minutes per side.
• Repeat with remaining sandwich halves.
• Serve each sandwich with 1/4 cup salsa.
• Garnish with cilantro sprig.

Steps:

• Preheat oven to 425°F and grease a cookie sheet.
• Layout 4 slices of bread and top each with a slice of ham, a slice of cheese and the remaining bread to make 4 sandwiches.
• In a large bowl whisk the eggs, milk, cinnamon sugar, and vanilla.
• Dip the sandwiches into the egg mixture, coating both sides, and place onto the greased cookie sheet.
• Bake 15 minutes, turn sandwiches over, and continue baking 10 more minutes.
• Dust with powdered sugar and serve with raspberry jam.

Steps:

• Place 4 pieces of bread on work surface.
• Evenly divide gouda, ham and turkey between the bread slices.
• Top with remaining 4 slices of bread, making 4 sandwiches.
• You can cut the sandwiches in half, or leave them whole. Secure with toothpicks, if necessary.
• In a shallow dish combine eggs, milk and flour. Beat well.
• Heat oil to 375º in large skillet to about 1/2 inch depth.
• Carefully dip each sandwich into egg batter, coating both sides.
• Fry sandwiches, a few at a time, about 1 minute each side, until golden brown.
• Drain on paper towels.
• Meanwhile, gently heat raspberry preserves with cayenne in microwave, or small pan.
• Dust with powdered sugar and serve with warmed preserves for dipping.

Steps:

• Pour coffee into large mug.
• Add alcohols.
• Stir.
• Top with whipped cream.