ITALIAN-STYLE MONTE CRISTO SANDWICHES
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large griddle or cast-iron skillet over medium heat.
- Prepare the sandwiches by spreading 4 slices of the bread with preserves. Top with a slice of cheese, 2 slices of folded prosciutto, then another slice of cheese. Spread the remaining bread slices with Dijon and set in place over the cheese.
- In a large shallow bowl, beat the eggs with the milk or cream, Parmesan, and parsley. Nest the butter in a paper towel and wipe it across the hot pan. Dip the sandwiches into the egg mixture and cook the sandwiches until deep golden, about 3 to 4 minutes on each side.
- Toss the arugula with the lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a large serving bowl. Cut the sandwiches from corner to corner and serve alongside the salad.
BLACK BEAN STOUP AND SOUTHWESTERN MONTE CRISTO SANDWICHES
A "stoup" is what I call a soup that is almost as thick as a stew. This one can be prepared as a vegetarian entree as well.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil to the hot pot, then onion, celery, garlic, jalapeno, and bay leaf. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat. Add the lime juice. Remove and discard the bay leaf
- While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly, chili sauce, salsa, or taco sauce. Build sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat eggs with milk and 2 teaspoons hot sauce and season the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt butter in skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through.
- Ladle up black bean soup and top with sour cream and scallions. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching.
CROQUE MONSIEUR STYLE MONTE CRISTO CROUTONS WITH FRISEE SALAD AND SHALLOT VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat a griddle pan or cast iron skillet over medium heat.
- Whisk together the marmalade, shallot, 1 tablespoon of the Dijon mustard and vinegar, in a small bowl. Add the extra-virgin olive oil in a slow stream, while whisking, and then season the dressing with salt and pepper, to taste. Set aside.
- Combine the romaine with the frisee on large platter or in a shallow bowl.
- Melt 3 tablespoons of the butter in a sauce pot over medium heat, then whisk in the flour, and cook for 1 minute. Whisk in 1 1/3 cups of the milk and cook until the mixture coats the back of a spoon, about 3 minutes. Season the sauce with salt, pepper and nutmeg, to taste. Stir in the remaining 2 tablespoons of mustard and turn off the heat. Spread 4 slices of bread with the white sauce and top each with a slice of cheese, 2 slices folded ham, another slice of cheese. Spread the remaining bread with sauce and cover the sandwiches. Trim the crusts, if you prefer, then quarter the sandwiches.
- Beat the eggs with the remaining milk in a shallow bowl and dip the sandwiches in the batter as you add them to the griddle. Wipe the griddle with butter nested in a paper towel before you start adding the sandwiches. Griddle the sandwiches until deep golden, about 2 to 3 minutes on each side.
- Toss the salad with the dressing and divide it among 4 plates. Arrange 4 Croque Monsieur Monte Cristo croutons on top of each salad and serve.
BLACK BEAN STOUP AND SOUTHWESTERN MONTE CRISTO SANDWICHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat a medium soup pot over medium-high heat. Add the oil to the hot pot, then the garlic, celery, onions, jalapeno and bay leaf. Cook 3 to 4 minutes, and then add the bell peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining cans. Stir the mashed beans into the pot and season with 2 to 3 tablespoons hot sauce, the cumin, coriander, salt and pepper. Add the stock and tomatoes to the stoup and bring to a bubble. Reduce the heat to low and simmer, about 15 minutes. Add the lime juice. Remove and discard the bay leaf.
- While stoup cooks, make the Monte Cristos. Spread the bread with a light layer of hot pepper jelly. Build the sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat the eggs with the milk and the remaining 2 teaspoons hot sauce. Sprinkle the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt the butter in the skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt the cheese and warm the meats through.
- Ladle up the black bean stoup and top with the sour cream and scallions. Cut the Monte Cristos corner to corner and serve halves alongside the stoup for dipping and munching.
MONTE CRISTO SANDWICH
Leftovers don't have to be drab. Use extra ham in this classic sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Spread mustard on bread. Layer 4 bread slices with Swiss cheese, ham, and cheese again. Place remaining bread slices on top.
- In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg. Dip each sandwich in the egg mixture, turning to coat well.
- In a large skillet, melt butter over medium-low heat. When butter is foamy, add the sandwiches, and cook, turning once, until golden brown on both sides, 6 to 8 minutes total. Serve immediately, dusted with confectioners' sugar.
MONTE CRISTO SANDWICH - THE REAL ONE
This is the real Monte Cristo sandwich. It has a nice thick batter and is absolutely delicious. Enjoy hot sandwich with currant jelly or make a currant sauce with currant jelly, water and heavy cream.
Provided by SEAWAKIM
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 15m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 305.2 calories, Carbohydrate 23.7 g, Cholesterol 50 mg, Fat 17.9 g, Fiber 1.1 g, Protein 12.2 g, SaturatedFat 4.8 g, Sodium 808.2 mg, Sugar 2.3 g
ORIGINAL 1949 BROWN DERBY COOKBOOK - MONTE CRISTO SANDWICH
One of my family's all-time favorites, we really love this simple old-time version of the Monte Cristo Sandwich! It's great for breakfast, brunch, lunch or dinner. Traditionally dusted with confectioner's sugar, and served with red currant jelly for dipping. You can add a dab of Dijon mustard, if desired. Although this sandwich can be quartered and deep-fried, many of the earliest recipes, like this one adapted from 'The Brown Derby Cookbook' (Doubleday, 1949), call for frying it in a skillet, like french toast.
Provided by BecR2400
Categories Breakfast
Time 15m
Yield 2 Monte Cristo Sandwiches, 2 serving(s)
Number Of Ingredients 10
Steps:
- Lightly beat eggs and milk in a shallow bowl. Season with salt and pepper and set aside.
- For each sandwich, lightly butter 3 slices of bread on both sides.
- Place 2 slices of turkey and 2 of ham between 2 slices of bread.
- Top with 2 slices of cheese and add last slice of bread.
- Trim crusts, secure with toothpicks, and cut in half on the diagonal.
- Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat.
- Dip sandwich halves, top and bottom, in batter.
- When butter foams, place sandwiches in skillet and fry until golden brown, about 2 minutes.
- Add remaining 2 tablespoons butter to skillet, turn sandwiches, and fry for 2 minutes more.
- Transfer to plates, sprinkle with confectioners' sugar, and serve with jelly.
Nutrition Facts : Calories 547, Fat 37.4, SaturatedFat 21, Cholesterol 292.1, Sodium 800.2, Carbohydrate 39.8, Fiber 1.8, Sugar 3.6, Protein 13.3
MONTE CRISTO SANDWICH
A quick and easy sandwich with ham, turkey and swiss slices, dipped in an egg/milk mixture and fried to a golden brown. A hot alternative to the usual lunch or snack. Try it with berry jam on the side.
Provided by CJO
Categories Main Dish Recipes Pork Ham
Time 20m
Yield 1
Number Of Ingredients 8
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.
Nutrition Facts : Calories 640.9 calories, Carbohydrate 33.1 g, Cholesterol 297.9 mg, Fat 33.8 g, Fiber 1.2 g, Protein 48.7 g, SaturatedFat 13.7 g, Sodium 1308.3 mg, Sugar 8.7 g
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