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.
ITALIAN MONTE CRISTO
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the jam, mustard and rosemary. Lay out the slices of bread. Divide the mustard mixture evenly over the 8 slices of bread and spread almost to the edges. Put a slice of cheese on each piece of bread, followed by 2 slices of prosciutto. Put together 2 of the bread slices for each sandwich.
- In a medium bowl, whisk together the eggs. Add the heavy cream and salt and whisk to combine.
- Heat a large skillet over medium heat. Add the oil to the pan and heat for 1 minute. Working with one sandwich at a time, dip both sides of the sandwich in the batter and place directly into the hot pan. Repeat with the remaining sandwiches. Cover with a lid and allow to cook until the first side is golden brown, 3 to 4 minutes. Remove the lid, flip each sandwich and continue to cook on the remaining side until golden brown and the cheese is melted, approximately another 4 minutes. (Or cook in batches if needed.)
- Sprinkle one side of each sandwich with powdered sugar and serve warm.
ITALIAN MONTE CRISTO BITES
Categories Sandwich Cheese Egg Tomato Bake Quick & Easy Tailgating Phyllo/Puff Pastry Dough
Yield 32 squares
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Coat a 13 x 9 x 2 - inch glass baking dish with nonstick cooking spray. Unroll 1 package of the crescent rolls and use dough to line the bottom of the prepared baking dish. Pinch seams together with fingers. Cover rolls with half of the salami, provolone and capicola. Lightly beat together 6 of the eggs and the Parmesan; pour half evenly over top. Top with half of the roasted tomatoes. Repeat layering with remaining salami, cheese, capicola, egg mixture and tomatoes. Top with remaining package of crescent rolls. Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350 degrees for 30 minutes. Uncover and bake 30 more minutes. Cool for 1 hour; cut into 32 squares and serve.
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