Best Monte Cristo Breakfast Sandwich Recipes

CLASSIC MONTE CRISTO SANDWICH

Steps:

• Pair with homemade french fries , a side salad, and a pickle, and enjoy.

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.

MONTE CRISTO BREAKFAST SANDIWCH

Steps:

• Mix eggs, maple syrup, milk, and vanilla together with a fork and pour in a shallow dish.
• Spread a good amount of cream cheese on each slice of bread. Add the ham and turkey, a fried egg, and a slice of Swiss cheese to one slice of bread and top with another slice of bread making a sandwich.
• Dip each sandwich in the egg mixture and turn over so the the entire outside of the sandwich is coated in the egg mixture.
• Cook on a skillet or in a frying pan over medium heat as if you were making French toast.

MONTE CRISTO SANDWICH - THE REAL ONE

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.

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 SANDWICHES

Steps:

• Preheat oven to 425.
• Grease a jelly roll pan 15x10 with the melted margarine.
• In shallow bowl combine eggs and milk.
• For each sandwich, layer the following, slice bread, slice swiss cheese, slice ham, slice turkey, slice american cheese, top with slice bread.
• Dip each sandwich in egg milk mixture, coating both slices of bread, making sure the bread is fairly well soaked.
• Place sandwiches on prepared pan.
• Bake at 425 for 15 minutes, turning 1/2 way thru.
• Sprinkle with powdered sugar.