Broiled Monte Cristo Sandwich Recipes

MONTE CRISTO SANDWICH - THE REAL ONE

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.

MONTE CRISTO SANDWICH

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.

CLASSIC MONTE CRISTO SANDWICH

Steps:

• Pair with homemade french fries , a side salad, and a pickle, and enjoy.

BROILED MONTE CRISTO SANDWICH

Steps:

• Assemble 2 sandwiches, each filled with 2 slices of the turkey and 2 slices of the ham.
• Beat eggs with water in a shallow bowl.
• In a frying pan, heat oil and butter.
• Dip both sides of one sandwich in eggs.
• Fry both sides of the sandwich until golden brown.
• Repeat with remaining sandwiches.
• Place sandwiches in a baking dish.
• In a saucepan, combine cheese, milk, mayonnaise, and nutmeg.
• Heat, stirring constantly, until cheese melts and mixture is smooth.
• Pour over sandwiches.
• Broil 6 inches from heat for 4-5 minutes or until bubbly.
• Garnish with parsley and lemon slices.

MONTE CRISTO BREAKFAST SANDWICH

Steps:

• Make the French toast: Whisk together the eggs, milk and vanilla in a medium bowl until smooth. Place the bread slices in the bowl of egg mixture and coat both sides. Heat 2 skillets (each large enough to hold 2 slices of bread) over medium heat. Add half of the butter to each. When the butter begins to foam and brown slightly on the edges, arrange 2 slices of bread in each skillet. Cook until the undersides have browned, 3 to 5 minutes. Turn the slices over and cook for an additional 3 to 5 minutes, reducing the heat to medium-low if the bread is browning too quickly. Transfer the French toast to a plate and let cool slightly. Wipe out the skillets. Preheat the oven to 350 degrees F.
• Cook the sandwiches: Return the skillets to medium heat and add about 1 tablespoon butter to each. Allow the butter to melt and froth, swirling to coat the bottoms of the skillets. Divide the eggs between the skillets and spread evenly on the bottoms. Arrange two slices of the French toast, slightly apart, in each skillet. Cook, shaking the skillets a little bit so the eggs don't stick, until the eggs on the bottom of the skillet sear and firm up, 1 to 2 minutes.
• Finish: Divide and spread the remaining butter on the tops of the 4 slices of French toast. Slide a spatula underneath the eggs and flip everything over so the buttered French toast slices are now on the bottoms of the skillets. Season with salt. Layer on top of one piece of French toast per skillet with the cheese, ham and turkey. Slide the spatula under one slice of the French toast and fold it over the other so it looks like a sandwich! Repeat with the second skillet. Transfer the skillets to the oven until the cheese melts and the centers get hot, about 3 minutes.
• Transfer the sandwiches to a cutting board and cut each in half. Serve two halves on each plate with maple syrup for drizzling and dunking.

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.

MONTE CRISTOS

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.

GRILLED MONTE CRISTO SANDWICH

Steps:

• To assemble sandwich, top 1 slice of bread with turkey, cheese and ham.
• Cover with remaining slice of bread.
• Melt butter in small skillet over medium heat.
• Dip sandwich in beaten egg, turning to coat both sides.
• Cook sandwich 3 to 4 minutes on each side until golden brown.
• Top sandwich with strawberry jam.
• Sprinkle with powdered sugar, if desired.