MONTE CRISTO
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 15
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.
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.
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 24
Steps:
- Heat a medium soup pot over medium-high heat. Add EVOO to hot pot then bay leaves, jalapeno, garlic, celery and onions. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. With remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the 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.
- While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly or chili sauce, salsa, taco sauce then 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.
- In a small bowl, mix together sour cream and scallions and reserve for topping the stoup. Ladle up black bean soup and top with sour cream mixture. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching.
DELI MONTE CRISTOS
Looking for a change from the typical Reuben or grilled cheese? This was a famous sandwich years ago. We make it often, and I always get requests for more. Serve it warm with your favorite pickles. -Darlene VanWie, Clayton, New York
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- On two slices of bread, layer a slice of ham and turkey, coleslaw, salad dressing and cheese. Top with remaining ham and bread. In a shallow bowl, whisk the eggs. Dip both sides of sandwiches in eggs. , In a nonstick skillet coated with cooking spray, toast sandwiches over medium heat for 2-3 minutes on each side or until cheese is melted.
Nutrition Facts :
REUBEN MONTE CRISTOS
In Arkansas City, Kansas, Helen Jay uses leftover corned beef for this twist on a traditional Reuben. She dips the sandwiches in egg and crushed corn chips before grilling them to crunchy perfection. 'These tasty sandwiches are great with a cup of soup,' she notes.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In a shallow bowl, beat the eggs and milk. Place chips in another shallow bowl. Dip one side of four slices of bread in the egg mixture, then in the chips. Place chip side down on a greased baking sheet. Spread with salad dressing. Top with corned beef, Swiss cheese and sauerkraut.
- Dip the remaining bread slices in egg mixture and chips; place chip side up on sandwiches. Cook on a medium-hot griddle until lightly browned, turning once.
Nutrition Facts : Calories 857.9 calories, Carbohydrate 55.3 g, Cholesterol 238.4 mg, Fat 53 g, Fiber 6.1 g, Protein 41 g, SaturatedFat 19.2 g, Sodium 2340 mg, Sugar 11.1 g
REUBEN MONTE CRISTOS
In Arkansas City, Kansas, Helen Jay uses leftover corned beef for this twist on a traditional Reuben. She dips the sandwiches in egg and crushed corn chips before grilling them to crunchy perfection. 'These tasty sandwiches are great with a cup of soup,' she notes.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In a shallow bowl, beat the eggs and milk. Place chips in another shallow bowl. Dip one side of four slices of bread in the egg mixture, then in the chips. Place chip side down on a greased baking sheet. Spread with salad dressing. Top with corned beef, Swiss cheese and sauerkraut.
- Dip the remaining bread slices in egg mixture and chips; place chip side up on sandwiches. Cook on a medium-hot griddle until lightly browned, turning once.
Nutrition Facts : Calories 857.9 calories, Carbohydrate 55.3 g, Cholesterol 238.4 mg, Fat 53 g, Fiber 6.1 g, Protein 41 g, SaturatedFat 19.2 g, Sodium 2340 mg, Sugar 11.1 g
MY REUBEN SANDWICH WITH SAUERKRAUT
Make and share this My Reuben Sandwich With Sauerkraut recipe from Food.com.
Provided by School cooker
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread butter on one side of each slice of rye bread. Place corned beef, sauerkraut and cheese on one slice of bread and top with other slice. Grill, butter side down, on skillet or griddle until bread is toasted and cheese is melted. Serve with thousand island dressing. I put dressing on before grilling.
Nutrition Facts : Calories 778.8, Fat 50.8, SaturatedFat 24.9, Cholesterol 193.3, Sodium 2287.9, Carbohydrate 37.5, Fiber 5.5, Sugar 4.5, Protein 41.9
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