Spicy Monte Cristo Sandwich Recipes

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:

• Preheat oven to 350 degrees F.
• In a large bowl, whisk together eggs, cream, vanilla, sugar, cinnamon, and salt and set aside.
• Lay the 8 slices of bread out on a flat surface. Lay 1 slice of cheese on each slice of bread. Then on 4 slices of the bread lay 1 slice of ham. On the other 4 slices lay 1 slice of turkey. Top all 8 slices with 1 slice of Swiss. Make 4 sandwiches and coat with egg mixture.
• *Cook's Note: You may add more Swiss, turkey or ham, if desired
• In a large skillet over medium-heat melt the butter.
• Add the sandwiches to the pan and cook until golden brown, about 3 minutes on each side.
• Remove the sandwiches to a sheet pan and place in the oven. Bake until the cheese has melted and the sandwiches are warm throughout, about 5 minutes.
• In a large bowl, whisk all of the ingredients together until smooth.
• Cut the sandwiches into quarters and serve with the cranberry syrup.

Steps:

• In a shallow dish whisk the eggs with Dijon mustard, basil, salt and pepper.
• Place 4 slices of bread on a flat work surface, then place 1 slice of cheese on top of each slice of bread.
• Top evenly with smoked turkey slices or ham, then remaining cheese slices.
• Top with remaining bread slices.
• Dip the sandwiches into the egg mixture turning to coat soaking the bread well.
• Heat a large non-stick skillet over medium heat, then brush with a thin layer of butter.
• Cook the sandwiches in batches turning once for about 3-4 minutes on each side or until browned and the cheese is melted (brushing the pan with more butter between batches).

Steps:

• Preheat a griddle. Lay 4 slices of challah on a work surface. Spread each evenly with a generous amount of the Cranberry Spread. Top with a slice of Gruyere, then with a slice of ham, and cover with another slice of Gruyere. In a small bowl, add the mayonnaise and mustard and stir to combine. Spread the mayonnaise mixture on the remaining 4 slices of challah and lay, mayonnaise side down, on the Gruyere. One side of the sandwich will be lined with the Cranberry Spread and the other side with the mayonnaise and mustard mixture.
• In a wide bowl, add the eggs, heavy cream, chili powder, and salt and pepper, to taste, and whisk well. On a griddle over medium heat, melt the butter. Carefully dip each sandwich in the egg mixture, coating all sides. Transfer to the griddle and cook until the batter is set, bread is golden, and the cheese oozes, about 4 to 6 minutes on each side. Transfer to serving plates, dust with powdered sugar, and serve immediately.
• In a medium saucepan over medium-high heat, add the cranberries, orange juice, sugar, cinnamon stick, and bay leaf. Stir to combine. Bring to a boil, then reduce the heat to low and simmer until slightly thickened, about 10 minutes. Break up the cranberries using a potato masher until it forms a chunky paste. Remove from the heat and cool to room temperature. Store leftover spread, covered, in the refrigerator.

Steps:

• Mix the cheese and flour, and then mix in the margarine and cayenne, working the dough with your hands if it seems dry. Form a log in plastic wrap and chill in fridge over night. You want this to be fairly dry and crumbly. Mold approximately 1 tablespoon dough around each olive. The warmth from you hands will help keep it together. Bake at 400° for about 20 minutes or until golden. Serve hot, warm, or cold. (I prefer them hot ;-).

Steps:

• Combine mayonnaise and wasabi; set aside. In another bowl, combine mango and brown sugar; puree with an immersion blender or in batches in a regular blender. Set aside., Assemble sandwiches by spreading 2 slices of bread with mayonnaise mixture. Layer slices evenly with turkey, ham and cheese. If desired, spread remaining bread with chutney. Top meat and cheese with remaining bread. Dip sandwiches in egg whites., In a large oiled nonstick skillet, brown the sandwiches over medium-high heat for about 2-3 minutes on each side. Before serving, dust with confectioners' sugar; halve sandwiches. Serve with mango mixture for dipping and, if desired, mint leaves.

Steps:

• Spread one side of 4 bread slices with mustard. Top remaining 4 slices with ham. Combine mozzarella and Parmesan cheeses and mix together; sprinkle mixture evenly over ham and close sandwiches, mustard side down.
• In a shallow dish or bowl combine the eggs, milk and nutmeg and mix well. Melt butter in a large skillet or on a griddle over medium heat. Dip each sandwich in egg mixture, turning to coat. Let excess egg mixture drip into dish or bowl, and place sandwiches in hot skillet. Cook until golden brown and cheese is melted.