Recipes for "monte cristo"

Gather all ingredients.

Spread mayonnaise on one side of one bread slice. Spread mustard on one side of remaining bread slice.

Top with alternate slices of ham, turkey, and Swiss cheese.

Close sandwich with remaining bread slice, mayonnaise-side down.

Beat egg and milk in a shallow bowl until well combined. Lightly grease a small skillet over medium heat.

Dip sandwich into egg mixture to coat on both sides.

Transfer sandwich to the hot skillet and cook until golden brown on both sides and cheese is melted.

Serve hot.

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.

Whisk the eggs, half-and-half, mustard, salt, and pepper in a large bowl until smooth. Set aside.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Lightly grease a 13x9-inch baking dish with cooking spray.

Place 1 slice of the ham, 1 slice of the turkey, and 1 slice of the Swiss cheese (folding ham, turkey, and cheese to fit, if needed) on the bottom half of each croissant. Cover with the top halves. Place the stuffed croissants in the baking dish.

Pour the egg mixture over the croissants. Cover with aluminum foil, and chill for 8 hours or up to 12 hours.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Preheat the oven to 350°F. Bake, covered, for 15 minutes. Uncover and continue to bake until the tops of the croissants are golden brown and the egg mixture is almost set, about 20 minutes. Let cool for 10 minutes.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Stir the jam and maple syrup in a small bowl until smooth. Lightly dust the casserole with powdered sugar and drizzle with the raspberry jam sauce.

Love the recipe? Leave us some stars and a comment below!

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Preheat the oven to 375 degrees F (190 degrees C).

Whisk 2 eggs, cream, sugar, cinnamon, allspice, 1 pinch salt, and 1 pinch cayenne pepper together in a bowl until thoroughly combined.

Lay bread slices, one at a time, into egg mixture; let bread absorb mixture. Flip bread slices; let bread absorb mixture until almost all mixture has been absorbed, about 10 minutes.

Heat a large skillet over medium heat; add butter and let melt. Add bread slices; cook until browned, 2 to 3 minutes per side. Transfer French toast to a baking sheet.

Add ham slices to the skillet; cook until begins to brown, about 1 minute per side.

Place 1 slice Cheddar cheese on 1 slice French toast, top with 2 slices ham, and top ham with 1 slice Havarti cheese. Repeat with remaining Cheddar cheese, French toast, ham, and Havarti cheese.

Bake in the preheated oven until French toast slices are no longer wet, batter is set, and cheeses have melted and begun to brown, about 20 minutes.

Place sandwiches on serving plates; top each with 2 poached eggs and chives. Season with 1 pinch salt and 1 pinch cayenne pepper.

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.