Monte Cristo Grinder 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:

• 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.

Steps:

• Heat oven to 350°F.
• In skillet, over medium-high heat, saute bell peppers and onions and garlic in oil until bell pepper is crisp-tender.
• Remove bell pepper and onion from skillet, reserving oil mixture.
• Layer the ham, smoked turkey, tomato, bell pepper and onion on the bottom half of French bread.
• Drizzle the oil mixture over the top.
• Sprinkle with oregano.
• Top with cheese and remaining half of bread.
• Wrap loaf in foil.
• Bake 25 minutes or until cheese is melted.

Steps:

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

Steps:

• FOR THE SANDWICH:.
• Place one piece of bread on prep surface. Place Swiss cheese on bread, then ham.
• On top of second piece of bread, place turkey, and then American cheese.
• FOR THE BATTER:.
• Place all ingredients in a mixing bowl and whisk to combine.
• Fry sandwich in oil until golden brown.

Steps:

• Grease a 13 x 9 inch ovenproof casserole dish.
• Place 1/3 of bread slices in the casserole, to make a single layer.
• Top the bread with half the ham, turkey, and sliced cheese.
• Repeat with another layer of bread, ham, turkey, and cheese.
• Use remaining third of the bread for the top crust.
• In a large mixing bowl, whisk together the eggs, milk, cream, salt, and pepper.
• Pour the mixture over the layers of bread in the casserole, tilting the casserole to make sure the liquid is evenly distributed.
• Brush the top with melted butter and cover the dish with plastic wrap.
• Refrigerate the casserole for 12 hours, or up to 24 hours before baking.
• Preheat the oven to 350°.
• Remove the plastic wrap from the casserole, sprinkle the top with the grated Swiss cheese, and bake the pie for 45-55 minutes, until it is puffed and golden.
• Remove from the oven, allow to stand for 5 minutes, and cut into squares to serve.

Steps:

• Spread 1/2 teaspoon mustard on each slice of Cinnamon Raisin bread.
• Assemble the sandwich: bread (mustard side up), 1 slice cheese, 2 slices ham, 1 slice cheese, bread (mustard side down). Repeat to make four sandwiches.
• Whisk eggs, water, salt and pepper.
• Melt butter in heavy large skillet over medium-low heat.
• Dip both sides of the sandwich into egg mixture, lightly soaking bread.
• Place in skillet and cook until the cheese melts and the sandwiches are golden, about 4 minutes per side.
• Cut sandwiches in half diagonally and serve.