Sunnys Monte Cristo Recipes

SUNNY'S MONTE CRISTO BREAKFAST PLANK

Steps:

• For the bread: Using a serrated knife, make a rectangular block of the bread by slicing off the ends and leveling the top and bottom of the loaf. There should be no crust left. Slice the block in half lengthwise, making 2 planks.
• In a large bowl, whisk the heavy cream, chili powder, sriracha, eggs, a pinch of salt and a few grinds of pepper. Pour the mixture into a wide flat dish, large enough to dunk the bread. Carefully dip each plank in the egg mixture, coating all sides.
• Heat a griddle over medium-high heat and melt the butter. Add the bread planks and cook on all sides until the batter is set and the bread is light golden, 4 to 5 minutes on each large side, and another 2 minutes for each edge.
• For the filling: While still on the griddle, spread the raspberry jam on the entire top of one plank. Top with 4 slices of Gruyere, then all of the ham and turkey, shredding the meat as you go. Then cover with the remaining 4 slices of Gruyere. Like Jeff Mauro says, "crust to crust is a must!" In a small bowl, mix the mayonnaise and mustard together. Spread this mixture on the top of the remaining plank and lay it, mayonnaise-side down, on the other topped plank. Put an overturned metal bowl over the sandwich and cook a few minutes more to melt the cheese.
• For the finish: Carefully remove to a baking sheet and allow to cool slightly. Dust with powdered sugar and use a serrated knife to cut 1 1/2-inch finger planks along the length. Serve with maple syrup to drizzle or dunk.

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.

CHEF JOHN'S MONTE CRISTO BENEDICT

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk 2 eggs, cream, white sugar, salt, 1 pinch cayenne pepper, cinnamon, and allspice together in a bowl until batter is thoroughly combined.
• Lay bread slices into batter, one at a time, and let bread absorb the mixture. Turn bread slices in batter until almost all batter has been absorbed, about 10 minutes.
• Heat a large skillet over medium heat, and melt butter in the hot skillet. Cook bread slices in the hot butter until browned, 2 to 3 minutes per side. Transfer French toast slices to a baking sheet.
• Lay ham slices into the hot skillet and cook until meat begins to brown, about 1 minute per side.
• To assemble, place a Cheddar cheese slice on a slice of French toast, top with 2 slices of ham, and lay a Havarti cheese slice over ham.
• Bake in the preheated oven until French toast pieces are no longer wet, the batter is set, and cheese has melted and begun to brown, about 20 minutes.
• Place sandwiches on serving plates and top each with 2 poached eggs. Season with kosher salt and a pinch of cayenne pepper.

MONTE CRISTO DELIGHTS

Steps:

• Heat oven to 400ºF.
• Lightly grease square baking dish, 8x8x2 inches, or spray with cooking spray.
• Stir Bisquick, milk and egg in medium bowl until blended.
• Spread half of the dough in bottom of baking dish.
• Top with half each of the cheese, ham and turkey.
• Spread fruit spread over turkey to within 1/2 inch sides of dish.
• Top with remaining ham, turkey and cheese.
• Spread remaining dough over cheese to sides of dish.
• Bake uncovered about 30 minutes or until golden brown.
• Let stand 5 minutes before serving.
• Sprinkle generously with powdered sugar.
• Serve warm.
• ENJOY!

THANKSGIVING MONTE CRISTO RECIPE BY TASTY

Steps:

• Preheat the oven to 250°F (120°C).
• In a medium bowl, toss together the turkey and gravy until well combined.
• Spread 1 tablespoon of cranberry sauce over each of 4 slices of brioche. Spread 1 tablespoon of whole-grain mustard over each of the remaining slices of brioche. Place a slice of cheese on top of each piece of bread.
• Divide the turkey between 4 slices of bread, pressing down into a flat, even layer. Distribute the stuffing atop the turkey, spreading into a flat even layer. Place the other slices of bread, cheese-side down, over the stuffing and press down to adhere.
• In a 2-inch-deep, square baking dish, whisk together the eggs, milk, and salt until well combined.
• Melt 1 tablespoon of butter in a small skillet over medium heat.
• Dip a sandwich in the egg mixture and press down to coat. Flip the sandwich to coat the other side. Lift the sandwich from the egg mixture, letting the excess drip off, then transfer the sandwich to the pan and cook until the bottom is golden and crispy, about 3 minutes. Flip and continue cooking until the other side is golden and crispy, 3 minutes more. Transfer the sandwich to a baking sheet and place in the oven to warm through while you repeat with the remaining sandwiches, adding more butter to the pan between each.
• Serve immediately.
• Enjoy!

ULTIMATE MONTE CRISTO

Steps:

• To make the Batter: In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, cayenne, and salt.
• Whisk in the club soda and beer.
• The mixture should be the consistency of pancake batter.
• Refrigerate until you're ready to use it.
• To assemble the Sandwiches: Set half of the slices buttered side down, and cover with the cheese slices, folding them over if they extend past the edges.
• Layer the ham and turkey over the cheese, and spread the jam over the turkey.
• Place the top slice of bread on, buttered side up.
• Grill the sandwiches on both sides.
• Pour the oil into a deep heavy-duty saucepan to fill it halfway.
• Heat the oil to 350°F (175°C), measuring the temperature on a deep-fat thermometer.
• Cut the sandwiches on a diagonal into thirds, to make 9 triangular pieces.
• Stir the batter.
• Dip each sandwich piece into the batter, thoroughly coating it.
• Fry the pieces 2 or 3 at a time, being careful not to overcrowd them in the pan.
• Cook them for about 3 minutes on each side, until they're nicely browned, and transfer to a paper towel to drain.
• Allow the oil to come back up to temperature before you fry the next batch of sandwiches.
• Place the sandwiches on a platter.
• Sift a very heavy layer of powdered sugar over them, and serve with a side of jam.