Recipe by FLKeysJen
If you've got a hankering for a Monte Cristo but don't want to be full-figured, here's your compromise. Go whole hog for this version which is packed with protein but lower in fat because it's not deep-fried. A tasty breakfast,lunch or even dinner.
Top Review by **Tinkerbell**
4 Stars - This recipe was delish! I have to confess, I have never tried a Monte Cristo sandwich before. It is one I know my mom likes but I never could get past putting jam & powdered sugar on my meat Sammy. I decided to triple this recipe & try it out while we had family in town to help us eat all the extra food from the RSC recipes I wanted to make. Luckily, my brother-in-law had eaten a Monte Cristo many times before & would be able to help me make a good comparison. I was completely surprised by the way the raspberry preserves complemented the ham & turkey. The honey-mustard sauce was also a nice surprise & only one of us opted out of it for personal preference. We used several different types of breads, including sourdough, French & buttermilk. Everyone liked the taste of their sandwich (even the picky eaters). My only concern was that the method for coating the sammies with egg led to soggy bread, even on the French & sourdoughs. I poured, flipped, & put them immediately on the griddle (big enough to cook most of them all at once) but even in that short time they had soaked too much. Some began to fall apart while cooking & the end result was not as crispy as we would have expected. I will definitely make these again but will just dip & flip each Sammy like French toast, without letting them lay in the wet mixture. Made, enjoyed & reviewed for RSC#11, January 2008.
- 2 eggs
- 78.07 ml milk
- 14.79 ml brandy
- 14.79 ml honey
- 22.18 ml prepared mustard
- 4 slice bread (sourdough is delicious)
- non-fat cooking spray
- 2 slice low-fat ham
- 2 slice lean turkey breast
- 2 slice reduced-fat swiss cheese
- 29.58 ml powdered sugar
- 29.58-44.37 ml raspberry preserves
Directions See How It's Made
- Stir the honey and mustard together in a small bowl.
- Make two sandwiches: line up four slices of bread and spread 1/4 of the honey mustard on each slice; on two of the slices, place one piece each of ham, turkey and cheese (trim to fit on top of the bread and not hanging over), then top each meat-covered slice with one of the other slices of bread, honey-mustard side facing into the meat. (O.K., you know how to make a sandwich by instinct - it's easier to do than explain.).
- Pour the milk in a large measuring cup and add the eggs and brandy; whisk together until the eggs are fully beaten.
- Place the sandwiches in a rectangular casserole dish; pour the egg mixture over the top of the sandwiches,then flip over the sandwiches - moving them around the dish as necessary so the liquid gets absorbed on both sides.
- Heat a large skillet or griddle over medium heat, and spray with non-fat cooking spray; cook sandwiches 3-4 minutes on each side or until egg mixture is cooked through and bread is turning golden brown; remove from skillet and turn off heat.
- Cut each sandwich in half diagonally; dust with powdered sugar and serve with warm raspberry preserves.