MONTE CRISTO WITH APPLE-HATCH CHILE JAM
In these Monte Cristo sandwiches, you'll cook apple and canned green chiles down into a sweet and spicy compote to slather on your bread with ham and cheese.
Provided by Kendra Vaculin
Categories Sandwich Lunch Breakfast Brunch Apple Jalapeño Chile Pepper Vinegar Egg Bread Cheese Cheddar Swiss Cheese Ham Pan-Fry Tree Nut Free Peanut Free Kid-Friendly
Yield Makes 2 sandwiches
Number Of Ingredients 16
Steps:
- To make the jam, combine apple, jalapeño, chiles, sugar, vinegar, salt, and 3 Tbsp. water in a small saucepan or pot. Bring to a boil over medium-high heat, then reduce to medium-low. Cook at a low simmer, stirring every so often, until most of the liquid has cooked off and apples are soft, 25 to 30 minutes. Continue to cook, stirring frequently and mashing apples with a wooden spoon or potato masher, until apples have completely broken down and mixture has thickened, 5 to 7 minutes. Remove from the heat.
- In a wide, low dish, combine eggs, milk, and a pinch of kosher salt. Whisk until very well combined, then set aside.
- To assemble the sandwiches, spread a heaping tablespoon of jam on all four slices of bread. On two slices, layer half the grated cheese (or one slice), two slices ham, and then the remaining cheese. Top with the other slices of bread. Compress each sandwich slightly.
- Working one at a time, place the assembled sandwiches in the dish of beaten egg. Let the bread soak up the egg for 30 seconds, then flip and repeat on the other side. Repeat with the remaining sandwich, transferring the soaked sandwiches to a separate plate.
- Heat butter and olive oil in a large nonstick pan over medium-high until melted. Add sandwiches; cook 2-3 minutes per side, pressing down slightly, until browned and crisp. Transfer to a cutting board to halve before serving.
MONTE CRISTO WITH STRAWBERRY HABANERO JAM
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 sandwiches
Number Of Ingredients 14
Steps:
- For the strawberry habanero jam: In a 4-quart saucepan set over medium heat, add the sugar, orange zest and juice, and stir until the sugar dissolves. Turn the heat up to high and add the strawberries and habanero. Bring to a boil, stirring often, until the temperature reaches 200 degrees F on a candy thermometer. Once the jam has reached that temperature, remove it from the heat and allow it to cool slightly. Once cooled, you can serve immediately. Store any leftovers in an airtight container in the refrigerator for about a week.
- For the custard: In a baking dish, whisk together the, milk, salt, sugar, nutmeg and eggs. Reserve.
- For the sandwich build: Preheat a griddle over medium heat. Top a slice of Texas toast with a slice of cheese, one-quarter of the ham, a second piece of cheese and the second slice of toast. Dip the sandwiches into the custard, letting the excess drip off. Add some butter to the griddle and gently pan fry each sandwich until golden brown, 2 to 3 minutes each side. Remove from the griddle, dust with some powdered sugar, if using, and serve some strawberry habanero jam on the side.
MONTE CRISTO SANDWICH
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.
ITALIAN MONTE CRISTO
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the jam, mustard and rosemary. Lay out the slices of bread. Divide the mustard mixture evenly over the 8 slices of bread and spread almost to the edges. Put a slice of cheese on each piece of bread, followed by 2 slices of prosciutto. Put together 2 of the bread slices for each sandwich.
- In a medium bowl, whisk together the eggs. Add the heavy cream and salt and whisk to combine.
- Heat a large skillet over medium heat. Add the oil to the pan and heat for 1 minute. Working with one sandwich at a time, dip both sides of the sandwich in the batter and place directly into the hot pan. Repeat with the remaining sandwiches. Cover with a lid and allow to cook until the first side is golden brown, 3 to 4 minutes. Remove the lid, flip each sandwich and continue to cook on the remaining side until golden brown and the cheese is melted, approximately another 4 minutes. (Or cook in batches if needed.)
- Sprinkle one side of each sandwich with powdered sugar and serve warm.
MONTE CRISTO SANDWICH
Make and share this Monte Cristo Sandwich recipe from Food.com.
Provided by Colorado Lauralee
Categories Lunch/Snacks
Time 35m
Yield 12 cut triangles, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For each sandwich use 3 slices of bread. Butter one side of bread first, then cover with a slice of ham and a slice of turkey or chicken.
- Butter both sides of the second slice of bread and spread with a little mustard or other dressing, if desired.
- Place on top of turkey or ham slice and top with 2 thin slices of cheese.
- Butter third slice for top; press sandwich lightly and trim crusts.
- Cut into halves diagonally and secure with toothpicks.
- Beat eggs with milk and salt.
- Dip sandwich halves into the egg mixture and fry on a hot skillet or griddle in butter or margarine.
- Brown on all sides, adding more butter when necessary.
- Dust lightly with powdered sugar & remove toothpicks before serving.
MONTE CRISTOS
A Monte Cristo sandwich never fails to please. This recipe comes together quickly with deli meats, packaged sliced cheese and bottled salad dressing. -Debbie Brunssen, Randolph, Nebraska
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 630 calories, Fat 36g fat (15g saturated fat), Cholesterol 185mg cholesterol, Sodium 1208mg sodium, Carbohydrate 46g carbohydrate (18g sugars, Fiber 2g fiber), Protein 27g protein.
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