Monte Cristo Cornbread Skillet Supper Recipes

MONTE CRISTO CORNBREAD SKILLET SUPPER

Steps:

• Prepare cornbread mix according to package directions, excep bake in a 10 1/2 inch cast iron skillet (Cornbread will be thin). Remove from skillet; cool and cut into cubes. Wipe out skillet with paper towels and grease well.
• Preheat oven to 350-degrees F.
• Place cornbread cubes in skillet, topping with turkey, ham and shredded cheese.
• In a medium bowl whisk together the eggs, milk and mayonnaise, 1 tablespon mustard, salt and pepper until blended. Pour over meat and cheese.
• Bake for 30-35 minutes or until set and light brown.
• In a saucepan warm jelly to melt and add 1 tablepoon mustard, whisking to blend.
• Remove skillet from oven.
• Cut into wedges, sprinkling with confectioners sugar and serve with current jelly/mustard sauce.

POST-THANKSGIVING MONTE CRISTO

Steps:

• In a small bowl, mix together the cranberry sauce, mustard, and rosemary. Lay out the slices of bread. Divide the mustard mixture evenly over the 8 slices of bread and spread almost to the edges. Divide the cheese slices among the bread. Divide the turkey over every other slice of bread. Sandwich the turkey and cheese slices together.
• In a medium bowl, whisk together the eggs, heavy cream, and salt.
• Heat a large skillet over medium heat. Add the oil to the pan and heat for 1 minute. Working with one sandwich at a time, dip both sides of the sandwich in the batter and place directly into the hot pan. Repeat with the remaining sandwiches. Cover with a lid and allow to cook for 3 to 4 minutes or until the first side is golden brown.
• Remove the lid, flip each sandwich and continue to cook on the remaining side until golden brown and the cheese is melted, approximately another 4 minutes. Cook in batches if needed. Sprinkle one side of each sandwich with powdered sugar and serve warm.