Super-Stuffed Monte Cristo Sandwiches
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 8 slice bacon (center-cut or applewood smoked)
- 4 large eggs, beaten
- 59.14 ml half-and-half, warmed in the microwave
- 1.23 ml grated fresh nutmeg
- 2.46 ml fresh ground black pepper
- 29.58 ml butter
- 8 slice whole wheat bread (or white bread or challah)
- 118.29 ml brown mustard
- 118.29 ml whole berry cranberry sauce
- 226.79 g havarti cheese (deli-sliced)
- 453.59 g ham (deli-sliced)
- 453.59 g turkey breast (deli-sliced)
- 354.88 ml maple syrup
directions
- Heat a griddle pan or large skillet over medium-high heat; cook bacon until done (about 5 minutes); remove to paper towels to drain.
- Drain off fat from skillet; reheat griddle over medium heat.
- In a bowl, beat eggs with half-and-half, nutmeg, and pepper.
- Add in 1 tablespoon butter to the griddle and let it melt.
- Turn 4 slices bread in the egg batter then place on griddle; turn bread after it browns (2-3 minutes); spread mustard on 2 slices bread and top the other 2 slices with cranberry sauce.
- Place a slice of cheese on each slice; add 2 slices bacon, ham, and turkey to bottoms then set tops in place and press sandwiches together.
- Turn the sandwiches a couple of times and let set a minute or 2 to melt cheese and warm meats.
- Repeat to make 2 more sandwiches; cut sandwiches from corner to corner to serve.
- Heat syrup in microwave for 30 seconds; drizzle syrup over sandwiches at table or serve syrup in small ramekins for dipping.
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