Meatlessmexicanmontecristos Recipes

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MEMPHIS MONTE CRISTO



Memphis Monte Cristo image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 20m

Yield 4 sandwiches

Number Of Ingredients 12

2 tablespoons vegetable oil
4 eggs
1/4 cup heavy cream
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup Neely's BBQ sauce
8 slices hearty white sandwich bread
8 thin slices deli smoked Gouda
8 thin slices deli baked honey ham
8 thin slices deli smoked turkey
Neely's Dry Rub, for dusting, optional

Steps:

  • Preheat oven to 350 degrees F. Heat a large griddle pan over medium heat with vegetable oil.
  • In a medium bowl, whisk the eggs, cream, sugar, salt, and cayenne until blended. Pour into an 8 by 8-inch baking pan.
  • Spread some of the barbecue sauce onto each slice of bread. On 4 pieces bread, add 1 slice each of cheese, ham, and turkey, and repeat layer. Top with the other pieces of bread and press the sandwiches together with your hands. Dip into the wet batter turn to coat.
  • Add the battered sandwiches to the hot griddle and cook until golden brown on 1 side. Flip and continue cooking the other side until golden. Remove to a rack-lined sheet tray. Put into the preheated oven and bake until the cheese melts, about 5 more minutes. Remove to a cutting board and slice into triangles. Dust with Neely's dry rub, if desired, and serve.

MEATLESS MONTE CRISTO SANDWICHES



Meatless Monte Cristo Sandwiches image

Categories     Sandwich     Cheese     Tomato     Super Bowl     Vegetarian     Quick & Easy     Spring     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 8

6 slices egg bread
4 teaspoons (about) Dijon mustard
4 ounces sliced Swiss cheese
1 large tomato, thinly sliced
2 large eggs
2 tablespoons water
1 1/2 tablespoons chopped fresh sage or 1 teaspoon dried
2 tablespoons (1/4 stick) butter

Steps:

  • Arrange egg bread on work surface. Spread each slice with mustard. Divide Swiss cheese and sliced tomato equally among 3 bread slices; sprinkle with salt and pepper. Form 3 sandwiches by pressing remaining bread slices, mustard side down, atop tomato.
  • Whisk eggs, 2 tablespoons water and sage to blend in medium shallow bowl. Melt butter in heavy large skillet over medium-low heat. Dip both sides of each sandwich into egg mixture and place in skillet. Cook until cheese melts and sandwiches are golden, about 4 minutes per side. Cut sandwiches diagonally in half. Transfer 3 halves to each plate.

MEATLESS MEXICAN MONTE CRISTOS



Meatless Mexican Monte Cristos image

This is a fancy and spicy grilled cheese sandwich made in the monte cristo style. Use your favorite pepper-jack cheese to spice this sandwich up. Makes a great lunch with a mug of soup.

Provided by Pam-I-Am

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

6 large eggs
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup cilantro, chopped
3/4 lb monterey jack pepper cheese, sliced
8 slices bread (choose a firm bread)
4 tablespoons butter
1 cup salsa

Steps:

  • In a shallow dish, lightly beat the eggs with 1/4 cup water, salt and pepper. Stir in the cilantro.
  • Make 4 sandwiches by layering the cheese between the slices of bread.
  • In a large skillet, heat the butter. Dip the sandwiches in the egg mixture, turning to coat both sides.
  • Cook each sandwich over medium heat until golden brown and cheese is melted.
  • Cut each sandwich in half and serve with a side of salsa.

Nutrition Facts : Calories 680.4, Fat 46.5, SaturatedFat 26.2, Cholesterol 423.5, Sodium 1663.2, Carbohydrate 30.6, Fiber 2.3, Sugar 5.2, Protein 35.2

EASY MEATLESS MANICOTTI



Easy Meatless Manicotti image

Whip up thi meatless manicotti for a vegetarian version of a favorite Italian pasta dish. GOOD TO KNOW: Cheese pasta dishes fon't always have to be extremely high in fat. This recipe calls for fat-free cheese, so you get the flavor, the calcium but not all the saturated fat.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 1h10m

Yield 7 servings of 2 manicotti, 7 serving(s)

Number Of Ingredients 11

2 cups shredded part-skim mozzarella cheese, divided
1 (16 ounce) carton fat-free cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup grated fresh parmesan cheese
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8 ounce) package manicotti (14 shells)
1 (26 ounce) jar fat-free tomato-basil pasta sauce
cooking spray
1 cup water

Steps:

  • Preheat oven to 375°F.
  • Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti. Pour half of tomato-basil pasta sauce into a 13x9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.

Nutrition Facts : Calories 464, Fat 15.5, SaturatedFat 8.2, Cholesterol 51.6, Sodium 1274.8, Carbohydrate 48.9, Fiber 5.4, Sugar 13.7, Protein 31.7

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