Best Monte Cristos Recipes

MONTE CRISTOS

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.

WAFFLE MONTE CRISTOS

Steps:

• Preheat griddle over medium heat. Spread preserves over four waffles. Layer with turkey, ham, cheese and bacon; top with remaining waffles. Lightly spread outsides of waffles with butter., Place on griddle; cook 4-5 minutes on each side or until golden brown and heated through. Serve with syrup for dipping.

SIMPLY BAKED MONTE CRISTOS

Steps:

• Preheat oven to 425°F and grease a cookie sheet.
• Layout 4 slices of bread and top each with a slice of ham, a slice of cheese and the remaining bread to make 4 sandwiches.
• In a large bowl whisk the eggs, milk, cinnamon sugar, and vanilla.
• Dip the sandwiches into the egg mixture, coating both sides, and place onto the greased cookie sheet.
• Bake 15 minutes, turn sandwiches over, and continue baking 10 more minutes.
• Dust with powdered sugar and serve with raspberry jam.

WAFFLED MONTE CRISTOS

Steps:

• In a shallow bowl, combine the egg, milk, sugar and orange zest. Dip bread into egg mixture. Place on a preheated waffle maker; sprinkle each slice of bread with pecans. Bake according to manufacturer's directions until golden brown., Place an American cheese slice on two bread slices; layer with turkey, Swiss cheese, ham and remaining American cheese. Top with remaining bread; butter outsides of sandwiches., Toast sandwiches in a skillet for 1-2 minutes on each side or until cheese is melted. Dust with confectioners' sugar; serve with jam.

CHICKEN AND WAFFLE MONTE CRISTOS WITH ROSEMARY-MAPLE GRAVY

Steps:

• Heat the oven to 325 degrees F.
• Arrange the bacon on a slotted pan or on a cooling rack set on top of a baking sheet. Bake the bacon or pancetta until crisp, 15 to 20 minutes.
• Meanwhile, cut each chicken breast horizontally to make 2 small cutlets from each piece. Pound the cutlets very thin and season with salt and pepper, to taste.
• Preheat the waffle iron.
• Melt a couple of tablespoons butter in small dish in the microwave. Combine the pancake mix, egg, milk, vegetable oil, nutmeg, cheese, and a pinch of salt in a medium bowl. Brush the waffle iron with melted butter and fill it with half of the batter, to make 4 square waffles.
• While the waffle cooks, heat a drizzle of extra-virgin olive oil in large skillet over medium-low heat and add the chicken cutlets. Saute, 4 cutlets at a time, until cooked through, a couple of minutes on each side.
• When the cutlets are all cooked, add a couple tablespoons butter to pan. When the butter has melted, stir in the rosemary and cook for 1 minute. Sprinkle in the flour, stir for 1 more minute, then whisk in the stock. Season with salt and pepper, to taste, then add the syrup. Reduce heat to low.
• Make second set of 4 waffles, while keeping the first set warm in oven with the bacon.
• To serve, cut the waffles into 8 squares. Arrange a chicken cutlet on each waffle and top with a couple of slices of bacon or pancetta. Add a second cutlet on the bacon and cover with another waffle. Cut the chicken and bacon wafflewich from corner to corner and serve with gravy poured over the top or in individual ramekins for dipping.

KICKED UP MONTE CRISTOS!

Steps:

• Place 4 pieces of bread on work surface.
• Evenly divide gouda, ham and turkey between the bread slices.
• Top with remaining 4 slices of bread, making 4 sandwiches.
• You can cut the sandwiches in half, or leave them whole. Secure with toothpicks, if necessary.
• In a shallow dish combine eggs, milk and flour. Beat well.
• Heat oil to 375º in large skillet to about 1/2 inch depth.
• Carefully dip each sandwich into egg batter, coating both sides.
• Fry sandwiches, a few at a time, about 1 minute each side, until golden brown.
• Drain on paper towels.
• Meanwhile, gently heat raspberry preserves with cayenne in microwave, or small pan.
• Dust with powdered sugar and serve with warmed preserves for dipping.

MINIATURE MONTE CRISTOS

Steps:

• 1. Flatten each slice of trimmed bread with rolling pin. Spread slices with mustard.(my picture shows I put mustard on first and then trimmed)
• 2. Top each piece of bread with 1 slice of ham, 1 slice of turkey and 1 slice of swiss cheese. Roll up bread tightly, using plastic wrap to assist the rolling. Wrap tightly in plastic wrap to assure even log shape. (Roll from the longest side). Chill for 30 minutes.) Beat together baking mix and eggs in medium bowl to make the batter. Add milk, salt and cinnamon.
• 3. Heat 1 1/2 inches oil in deep-fryer or deep saucepan to 375..(be careful, don't get hotter than that, they will burn easily). Unwrap each roll from the plastic wrap and secure with 4 wooden toothpicks. With a knife, slice each roll into 4 pieces, securing with toothpicks. You may end up getting more than 4 per slice of bread..depends on bread size.
• 4. Dip each piece in batter, allowing some batter to be absorbed. Fry a few pieces at a time in hot oil for 1-2 minutes or until deep golden brown, turning frequently. This goes fast..and you have to keep turning, otherwise they brown in one spot too quickly. It take NO more than a minute or so.. Also notice the little pieces of batter that came off once you place them in this hot oil...be sure to remove with slotted spoon or small strainer before adding more Cristo's..otherwise the small pieces end up burnt and will stick to your new Cristo's once you add them, these little pieces add up fast in the pot, so remove ASAP.
• 5. Drain WELL on paper towels. Serve IMMEDIATELY or keep warm in oven at 175 degrees...serve with spicy mustard.
• 6. TIP...to make a day ahead, prepare and fry as directed. Cool. Cover and refrigerate. Reheat in a single layer on a baking sheet in 425 degree oven for 8-10 minutes.

DELI MONTE CRISTOS

Steps:

• On two slices of bread, layer a slice of ham and turkey, coleslaw, salad dressing and cheese. Top with remaining ham and bread. In a shallow bowl, whisk the eggs. Dip both sides of sandwiches in eggs. , In a nonstick skillet coated with cooking spray, toast sandwiches over medium heat for 2-3 minutes on each side or until cheese is melted.

PROSCIUTTO, APPLE, AND BRIE MONTE CRISTOS

Steps:

• Combine the mustard and honey in a small bowl. Set the bread slices on a work surface and spread one side of each with the mustard mixture, dividing it evenly. Top 4 of the bread slices with the Brie, prosciutto, apple slices, and then the remaining 4 slices of bread, mustard side down. Beat the eggs and allspice in a large shallow bowl. Melt 1-1/2 Tbs. of the butter in a 10-inch nonstick skillet over medium-low heat. Dip both sides of two of the sandwiches into the eggs. Cook, covered, until the bottom sides are golden, about 3 minutes. Carefully flip and continue cooking, covered, until the other sides are golden, about 2 minutes. Transfer to a plate and keep warm. Repeat with the remaining butter and sandwiches. Cut the sandwiches in half, sprinkle with salt, and serve. Serving Suggestions Serve with a simple frisée salad. nutrition information (per serving): Calories (kcal): 600; Fat (g): 29; Fat Calories (kcal): 260; Saturated Fat (g): 15; Protein (g): 29; Monounsaturated Fat (g): 8; Carbohydrates (g): 54; Polyunsaturated Fat (g): 2; Sodium (mg): 1640; Cholesterol (mg): 270; Fiber (g): 5

MINI MONTE CRISTOS

Steps:

• 1. Heat oven to 375. Grease cookie sheet with shortening, or spray with cooking spray. In small bowl, beat egg and milk with fort until well blended; set aside.
• 2. Unroll dough; separate crosswise into 2 (6x8 inch) rectangles, firmly pressing perforations to seal. Using knife or pizza cutter, cut rectangles into 8 3x2 inch pieces, for a total of 16.
• 3. Fold each slice of turkey in half; place on dough rectangles. Place 1 cheese cube in center of each; fold turkey around cheese cube. Wrap dough up around turkey and cheese, shaping into a ball; pinch tightly to seal. Brush top and sides of each ball with egg mixture; place on cookie sheet.
• 4. Bake 10-14 minutes or until golden brown. Sprinkle with powdered sugar. Cool 2 minutes; remove from cookie sheet. Serve warm with maple syrup.

EGGNOG MONTE CRISTOS

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.

REUBEN MONTE CRISTOS

Steps:

• In a shallow bowl, beat the eggs and milk. Place chips in another shallow bowl. Dip one side of four slices of bread in the egg mixture, then in the chips. Place chip side down on a greased baking sheet. Spread salad dressing on each slice. Layer each with 1 slice corned beef, 1 slice Swiss cheese and 1/4 cup sauerkraut., Dip the one side of the remaining bread slices in egg mixture and chips; place chip side up on sandwiches. , On a large skillet or griddle, toast sandwiches over medium-high heat for 4-5 minutes on each side or until bread is lightly browned and cheese is melted.

MINIATURE MONTE CRISTOS

Steps:

• Flatten each slice of trimmed bread with rolling pin. Spread slices with mustard. Top each with one slice ham and one slice turkey and one Swiss cheese slice.
• Starting with opposite edge, roll tightly, using the plastic wrap to assist in rolling. Wrap very tightly in plastic wrap to assure an even log shape. Chill for 30 minutes.
• For batter, in medium bowl beat together baking mix and eggs. Blend in evaporated milk, salt and cinnamon. In deep-fat fryer or deep saucepan heat 1-1/2 inches Butter Flavor Crisco to 375 degrees F.
• Unwrap each roll and secure with 4 wooden picks. With serrated knife, slice each roll into 4 pieces (each secured with wooden pick).
• Dip each piece in batter, allowing some batter to be absorbed. Fry a few at a time in hot oil for 1 to 2 minutes, or until deep golden brown, turning frequently. Drain on paper towels. Serve immediately or keep warm in 175 degrees F. oven. Serve with Hot Mustard Sauce, if desired.

MOCK MONTE CRISTOS

Steps:

• Spread mayonnaise on six slices of bread; top each with ham, cheese and turkey. Spread mustard on remaining bread; place over turkey. In a shallow dish, combine eggs, milk, and confectioners' sugar and salt if desired. Dip each sandwich into egg mixture, then into crushed cereal. , Place on a greased 15x10x1-in. baking pan. Bake at 425° for 7 minutes. Turn and bake 5-7 minutes more or until golden brown. Combine sour cream and jam; serve as a dip with hot sandwiches.

MINIATURE MONTE CRISTOS

Steps:

• FLATTEN bread slices with rolling pin. Spread 1/2 teaspoon mustard on top of each slice. Top each with 1 slice ham, 1 slice turkey and 1 slice cheese. Roll up each bread slice to form a log. Wrap separately in plastic wrap. Chill 30 minutes.
• HEAT 1 1/2 inches oil in deep-fryer or deep saucepan to 375°F. Whisk eggs and milk in medium bowl. Add pancake mix, salt and cinnamon; whisk until smooth. Unwrap each roll. Cut each with serrated knife into 4 equal pieces; secure with wooden toothpick.
• DIP each piece in batter, soaking about 15 seconds. Cook a few pieces at a time in hot oil 1 to 1 1/2 minutes or until deep golden brown, turning frequently.
• DRAIN on paper towels. Serve immediately or keep warm in 175°F oven. Serve with spicy mustard, if desired.

WAFFLE MONTE CRISTOS

Steps:

• Heat bacon as directed on package; set aside.
• On a plate, layer: 1 swiss cheese slice, 2 ham slices, 1 bacon slice (if using), 1 swiss cheese slice, 1 bacon slice (if using), 2 turkey slices, and 1 swiss cheese slice. Evenly arrange cheese so sandwich will hold together. Set aside.
• In a 12-inch skillet, melt butter over medium-low heat. Add waffles and cook 3 to 4 minutes or until ridges are golden brown and tops begin to soften. Turn waffles.
• On two of the waffles, place the stacks of cheese and meat. Place other waffles on top, toasted side down.
• Cook about two minutes, or until bottom waffles are browned.
• Turn sandwiches. Cover and cook about 4 minutes longer of until waffles are browned and cheese is melted.
• Cut sandwiches in half. Lightly dust with powdered sugar.

MINI MONTE CRISTOS

Steps:

• Heat oven to 375°F. Grease cookie sheet with shortening, or spray with cooking spray. In small bowl, beat egg and milk with fork until well blended; set aside.
• If using crescent rolls: Unroll dough; separate crosswise into 2 (6x8-inch) rectangles, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut crosswise into 2 (6x8-inch) rectangles. With knife or pizza cutter, cut each rectangle into 8 (3x2-inch) rectangles.
• Fold each slice of turkey in half; place on dough rectangles. Place 1 cheese cube in center of each; fold turkey around cheese cube. Wrap dough up around turkey and cheese, shaping into a ball; pinch tightly to seal. Brush top and sides of each ball with egg mixture; place on cookie sheet.
• Bake 10 to 14 minutes or until golden brown. Sprinkle with powdered sugar. Cool 2 minutes; remove from cookie sheet. Serve warm with maple syrup or Dijon mustard for dipping.