Eggnog Monte Cristos Recipes

MONTE CRISTO

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.

THE BIG EGG MONTE CRISTO

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.

MEMPHIS MONTE CRISTO

Steps:

• Preheat oven to 350 degrees F. Heat a large griddle pan over medium heat with vegetable oil.
• In a medium bowl, whisk the eggs, cream, sugar, salt, and cayenne until blended. Pour into an 8 by 8-inch baking pan.
• Spread some of the barbecue sauce onto each slice of bread. On 4 pieces bread, add 1 slice each of cheese, ham, and turkey, and repeat layer. Top with the other pieces of bread and press the sandwiches together with your hands. Dip into the wet batter turn to coat.
• Add the battered sandwiches to the hot griddle and cook until golden brown on 1 side. Flip and continue cooking the other side until golden. Remove to a rack-lined sheet tray. Put into the preheated oven and bake until the cheese melts, about 5 more minutes. Remove to a cutting board and slice into triangles. Dust with Neely's dry rub, if desired, and serve.