Best Eggnog Monte Cristos Recipes

Eggnog Monte Cristos image

Provided by Food Network Kitchen

Time 35m

Yield 12 mini sandwiches

Number Of Ingredients 11

1 1/2 tablespoons dijon mustard
1 1/2 tablespoons mayonnaise
9 slices white sandwich bread
6 slices muenster or gouda cheese
6 slices oven-roasted turkey (leftover or deli-sliced)
6 slices baked ham (leftover or deli-sliced)
1/2 cup eggnog
Generous pinch of freshly grated nutmeg
3 tablespoons unsalted butter
Confectioners' sugar, for dusting (optional)
Cranberry sauce, for serving

Steps:

Mix the mustard and mayonnaise in a small bowl. Lay out 3 slices of bread and brush each with about 1 teaspoon of the mustard mixture. Top each piece of bread with 1 slice each of cheese, turkey and ham. Cover with another slice of bread and brush with another teaspoon of the mustard mixture; top each sandwich with another slice each of cheese, turkey and ham. Brush the remaining 3 bread slices with the mustard mixture and place mustard-side down on top of the sandwiches.
Trim the crusts, then wrap the sandwiches tightly with plastic wrap. Chill in the refrigerator at least 30 minutes and up to 6 hours. (Wrapping the sandwiches helps keep them compact.)
Whisk the eggnog and nutmeg in a shallow bowl. Unwrap the sandwiches and dip in the eggnog, turning to coat both sides. Melt half of the butter in a large nonstick skillet over medium heat. Add the sandwiches and cook until the undersides are golden, 3 to 4 minutes. Add the remaining butter, flip the sandwiches and cook until golden on the other side, about 3 more minutes.
Cut the sandwiches into quarters. Dust with confectioners' sugar, if desired, and serve with cranberry sauce.

The Big Egg Monte Cristo image

Provided by Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 15

5 eggs
2 tablespoons sugar
Zest of 1/2 a lemon
1/4 teaspoon ground cardamom
Pinch salt
1/4 cup cream
1/2 teaspoon pure vanilla extract
4 pieces thick-cut brioche bread
Panko (Japanese) breadcrumbs
Butter, for frying
4 ounces Black Forest ham, thinly sliced
3 ounces Gorgonzola, crumbled
2 eggs
Pure maple syrup
Powdered sugar

Steps:

For the French toast batter: Whisk the eggs, sugar, lemon zest, cardamom, salt, cream and vanilla in a bowl until blended.
Dip the bread in the batter and cover all sides. Put the breadcrumbs on a plate and coat the dipped bread in the breadcrumbs.
Add butter to a pan on medium-high heat to melt and place coated bread in the pan.
Once it is golden brown, add more butter and flip the bread over. Remove the French toast from the pan once golden brown.
Pour the maple syrup on each piece of toast. Crumble Gorgonzola cheese on one piece of French toast per sandwich. Grill off the Black Forest ham and place on top of the cheese.
Cook an egg (any style) and place on top of the ham.
Put the other piece of French toast on top of the ham and dust with powdered sugar.

Monte Cristo image

Provided by Food Network

Time 20m

Yield 1 serving

Number Of Ingredients 11

Peanut oil, for frying
1 cup all-purpose flour
1 cup soda water
1 egg
2 slices white pullman bread
1 slice Swiss cheese
2 ounces black forest ham, sliced thin
2 ounces deli turkey, sliced thin
1 slice American cheese
Powdered sugar, for dusting
Raspberry preserves, for serving

Steps:

Fill a Dutch oven 3/4-inch deep with peanut oil and bring to 350 degrees F.
Whisk together flour, soda water and egg until combined, then set aside.
Place one piece of the bread on a prep surface and add the Swiss cheese, then ham.
On the second piece of bread place the turkey, then American cheese.
Sandwich together, making sure that all the fillings aren't sticking out, to prevent burning.
Dip sandwich in batter, being sure to coat it completely, then drop into oil. Cook until golden brown, for 3 minutes on one side, then flip and cook for another 3 minutes.
Remove and let drain on paper towels. Dust with powdered sugar, then cut sandwich into quarters and serve with a side of raspberry preserves.