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.
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.
Time 25m Yield 6 Number Of Ingredients 10 Steps:
Pair with homemade french fries , a side salad, and a pickle, and enjoy.
Time 20m Yield 4 servings Number Of Ingredients 11 Steps:
Coat a large griddle or skillet with cooking spray and set pan over medium heat. In a shallow dish, whisk together eggs, milk, mustard, cinnamon, salt, and black pepper. Set aside. Spread 1 tablespoon mango chutney on 4 slices of bread. Top with ham and cheese slices. Top with second slice of bread and transfer sandwiches to egg mixture. Turn to coat both sides. Transfer sandwiches to hot pan and cook 3 to 5 minutes per side, until golden brown on the outside and cheese begins to melt.
Time 43m Yield 1 sandwich Number Of Ingredients 11 Steps:
On a work surface, lay out 2 slices of bread and spread with mayonnaise. Top each slice with the 1 slice of Gouda and 1 slice of turkey each. Put the third slice of bread on top of one stack, and flip the remaining stack on top, cheese-side down, to make a triple-decker sandwich. Using a knife, cut the crusts off the sandwich (this helps to pinch and seal the ends). Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours. (Wrapping the sandwich in plastic wrap, compacts it, and prevents the egg batter from seeping in.) Combine the eggs and milk in a bowl. Heat the oil and butter in a skillet over medium-high heat. Unwrap the sandwich and dip it in the egg batter, to coat evenly. Gently place it in the skillet, and fry, turning once, until golden brown and hot, about 5 minutes total. Cut the Monte Cristo in 1/2, transfer it to a place, and garnish with the strawberry and orange. Spoon some jam over each 1/2 and serve immediately.
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.
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.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Spread one side of 4 bread slices with mustard. Top remaining 4 slices with ham. Combine mozzarella and Parmesan cheeses and mix together; sprinkle mixture evenly over ham and close sandwiches, mustard side down. In a shallow dish or bowl combine the eggs, milk and nutmeg and mix well. Melt butter in a large skillet or on a griddle over medium heat. Dip each sandwich in egg mixture, turning to coat. Let excess egg mixture drip into dish or bowl, and place sandwiches in hot skillet. Cook until golden brown and cheese is melted.
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.
Time 25m Yield 4 servings. Number Of Ingredients 12 Steps:
In a small bowl, combine the mayonnaise, salad dressing and Dijon mustard; spread over 1 side of each slice of bread. On 4 slices, layer the turkey, ham and Swiss cheese; top with remaining bread. In a shallow bowl, combine the eggs, cream and ground mustard. Dip sandwiches in egg mixture., On a griddle or large skillet, melt butter. Toast sandwiches over medium heat until bread is golden brown, 2-3 minutes on each side. Serve with preserves.
Time 35m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Heat oven to 425°F. Lightly butter a baking sheet pan. I use the spray. Spread 1/2 teaspoon mustard on each slice of bread. Layer between mustard sides of two slices of bread, 1 slice cheese, 2 slices ham, 2 slices turkey, and another slice of cheese. Repeat to make four sandwiches. Whisk eggs, flour, butter, salt and pepper in a shallow dish until smooth. Blend in milk. DIP both sides of sandwiches into egg mixture until bread is lightly soaked. Place on baking sheet; drizzle any remaining egg mixture over top of sandwiches. Bake 8-10 minutes until bottom is golden brown. Turn with wide spatula and continue baking 8-10 minutes or until second side is golden brown. Serve warm dusted with powdered sugar and dip or spread raspberry preserves on sandwiches. Garnish with fresh raspberries.
Time 30m Yield 4 sandwiches, 4 serving(s) Number Of Ingredients 16 Steps:
Assemble four sandwiches using bread, meats, and cheeses. Set aside. In medium mixing bowl (I use a square casserole dish), combine egg, water, milk, salt, sugar, flour, baking powder & mustard. Beat well. Heat about 1" of oil in deep skillet (I use a large iron skillet). Dip your sandwiches into the coating mixture, I like to get them well soaked. They will be drippy – try to drain off a bit, carefully slide into the hot oil. Repeat with remaining sandwiches. When nicely browned, gently flip over & brown other side. Remove to paper towels. Sprinkle with powdered sugar. Let cool a few minutes before cutting so the cheese doesn’t ooze out. Cut each sandwich into four fingers for easy dipping. Serve with syrup or jam.
More about “monte cristo sandwiches recipes”
Yield Makes 2 servings Number Of Ingredients 8 Steps:
Place 2 bread slices on work surface. Spread each with 1 tablespoon mustard. Top each with 1 cheese slice, 2 turkey slices, 2 ham slices, 2 leaves mustard greens, another cheese slice, and bread. Beat eggs and remaining 1/2 tablespoon mustard in pie dish to blend. Melt butter in large skillet over medium-low heat. Dip both sides of sandwiches into egg mixture. Place in skillet. Cover and cook until bottoms are golden, about 5 minutes. Turn sandwiches over. Cover; cook until golden and cheese is melted, about 4 minutes longer. Transfer sandwiches to plates; cut into quarters.
