Monte Cristo Strata Recipes

Steps:

• Heat oven to 375°F. Generously grease bottom and sides of 13x9-inch (3-quart) baking dish with shortening or cooking spray.
• Place layer of bread slices in bottom of baking dish. Brush with 2 tablespoons of the mustard. Top with half of the ham slices, then sprinkle with 1 cup of the shredded cheese and 1 tablespoon of the sage. Repeat layers, reserving last 1 1/2 cups shredded cheese.
• In large bowl, beat eggs with whisk, then add milk and ground pepper; beat to combine. Carefully and evenly pour egg mixture over layers in baking dish, making sure bread absorbs most of the liquid. Sprinkle with remaining cheese and 1 tablespoon fresh sage.
• Cover dish with sheet of greased foil. Let stand 30 minutes before baking.
• Bake about 35 minutes or until dish is baked through and bubbly. Remove foil, and bake 10 minutes longer or until cheese on top is lightly golden.
• Let stand 10 minutes before serving.

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:

• 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.

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:

• Spread mustard over one side of each bread slice; top two slices with cheese and turkey. Cover with remaining bread, mustard side down. In a shallow bowl, beat egg substitute and milk. Dip sandwiches in mixture, coating both sides., Heat a griddle coated with cooking spray; toast sandwiches until lightly browned on both sides. Sprinkle with confectioners' sugar. Serve with apple butter.

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:

• Spray a 9x13x2-inch baking pan with the non-stick cooking spray.
• In a large bowl, whisk the eggs, milk, hot sauce, and dry mustard until well blended.
• Arrange as much of the bread pieces as you can in a single layer in the prepared pan. Top, in layers, with the turkey, ham, and 1/2 of the cheese. Top with the remaining bread pieces, and pour on the egg mixture, tilting the pan to make sure all the bread is coated. Sprinkle with the remaining cheese. Cover with plastic wrap and refrigerate overnight.
• The next day, when you are ready to cook, preheat the oven to 350 degrees. While the oven is preheating, take the strata out of the refrigerator, remove the plastic wrap, and let stand at room temperature until the oven is ready. Bake until puffed and golden, about 45 minutes. Let rest 5 minutes before slicing into squares.

Steps:

• Spread mustard over one side of each slice of bread, then layer with ham and cheese; top with remaining bread. , In a shallow bowl, combine the flour, baking powder, salt, pepper, water and egg until smooth. Dip sandwich on both sides in egg mixture. Cook in a skillet coated with cooking spray until browned, about 2 minutes on each side.