MONTE CRISTO RECIPE RECIPES

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MONTE CRISTO SANDWICH RECIPE | FOOD NETWORK



Monte Cristo Sandwich Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 43 minutes

Prep Time 8 minutes

Cook Time 5 minutes

Yield 1 sandwich

Number Of Ingredients 11

3 slices white bread
Mayonnaise, as needed
2 slices Gouda
2 slices turkey
3 large eggs, beaten
1/4 cup milk
2 tablespoons vegetable oil
1 tablespoon unsalted butter
Strawberry slices, for garnish
Orange wedges, for garnish
Serving suggestion: Blackberry jam

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.

MONTE CRISTO RECIPE | FOOD NETWORK



Monte Cristo Recipe | Food Network image

Provided by Food Network

Total Time 1 hours 0 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 15

Unsalted butter, for griddling
12 slices Texas toast 
French Toast Custard, recipe follows
18 slices Swiss cheese 
18 ounces shaved ham 
16 ounces premade pancake batter 
Strawberry-Rhubarb Syrup, recipe follows
6 large eggs
1 cup sugar
3/4 cup milk 
1 tablespoon vanilla extract
4 ounces fresh strawberries, stemmed and quartered
4 ounces fresh rhubarb, large dice 
1/2 cup sugar 
2 ounces maple syrup 

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.

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