Monte Cristo Mini Tarts Recipes

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MONTE-CRISTO MINI TARTS



Monte-Cristo Mini Tarts image

From Southern Living. I love jam on a sandwhich! :) And these are really easy to make as well! I like them also with a strawberry peach jam!

Provided by SarahBeth

Categories     High Protein

Time 11m

Yield 15 mini tarts, 5-6 serving(s)

Number Of Ingredients 4

2 ounces shaved ham
1 (2 ounce) package frozen mini-phyllo pastry shells
1/2 cup shredded swiss cheese
3 3/4 teaspoons strawberry jam

Steps:

  • Preheat oven to 375°.
  • Divide shaved ham among 15 frozen mini-phyllo pastry shells. Sprinkle with shredded Swiss cheese, and top each with 1/4 teaspoons strawberry jam.
  • Place on a baking sheet, and bake 6 minutes.

MONTE CRISTO



Monte Cristo image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 15

Unsalted butter, for griddling
12 slices Texas toast
French Toast Custard, recipe follows
18 slices Swiss cheese
18 ounces shaved ham
16 ounces premade pancake batter
Strawberry-Rhubarb Syrup, recipe follows
6 large eggs
1 cup sugar
3/4 cup milk
1 tablespoon vanilla extract
4 ounces fresh strawberries, stemmed and quartered
4 ounces fresh rhubarb, large dice
1/2 cup sugar
2 ounces maple syrup

Steps:

  • Preheat a griddle and deep fryer to 350 degrees F.
  • Butter the griddle. Dunk the Texas toast on both sides in the French Toast Custard and grill until golden brown. Flip and add 1 slice Swiss cheese to each slice of toast. Then add 3 ounces ham on top of 6 of the toast slices, then top the ham with another slice of Swiss cheese. Top each ham and cheese toast with a cheese only toast, to form 6 sandwiches. Cook until the cheese melts, then remove from griddle and cool. Dunk the cooled sandwiches in the pancake batter until fully covered and put into the fryer. Cook until golden brown on both sides, about 8 minutes. Serve with the Strawberry-Rhubarb Syrup.
  • Beat the eggs well, then add the sugar and mix until emulsified and all the sugar has dissolved. Add the milk and vanilla and whisk until combined.
  • Add the strawberries, rhubarb, sugar and maple syrup to a saucepot. Place over medium heat and cook until fruit is soft, about 20 minutes. Let cool slightly, then carefully puree with a hand blender.

MONTE CRISTO SANDWICH



Monte Cristo Sandwich image

A quick and easy sandwich with ham, turkey and swiss slices, dipped in an egg/milk mixture and fried to a golden brown. A hot alternative to the usual lunch or snack. Try it with berry jam on the side.

Provided by CJO

Categories     Main Dish Recipes     Pork     Ham

Time 20m

Yield 1

Number Of Ingredients 8

2 slices bread
1 teaspoon mayonnaise
1 teaspoon prepared mustard
2 slices cooked ham
2 slices cooked turkey meat
1 slice Swiss cheese
1 egg
½ cup milk

Steps:

  • Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
  • Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.

Nutrition Facts : Calories 640.9 calories, Carbohydrate 33.1 g, Cholesterol 297.9 mg, Fat 33.8 g, Fiber 1.2 g, Protein 48.7 g, SaturatedFat 13.7 g, Sodium 1308.3 mg, Sugar 8.7 g

MINI MONTE CRISTO SANDWICHES



Mini Monte Cristo Sandwiches image

This is taken from "The Great American Favorite Brand Name Cookbook: Collectors Edition." I haven't tried any of these recipes, but I'm borrowing the book and trying to get as many posted for my personal use as possible. Hope you all enjoy!

Provided by PSU Lioness

Categories     Lunch/Snacks

Time 15m

Yield 16 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons margarine, softened
2 tablespoons prepared mustard
8 slices white bread
4 slices fontina or 4 slices swiss cheese
4 slices cooked ham
3 eggs
1/2 cup milk
1 (1 ounce) envelope Lipton golden onion soup mix
1/4 cup butter or 1/4 cup margarine

Steps:

  • Blend 2 tbsp butter with mustard; evenly spread on each bread slice. Equally top 4 bread slices with cheese and ham; top with remaining bread, buttered side down. Cut each sandwich into 4 triangles.
  • Beat eggs, milk and golden onion recipe soup mix until well blended. Dip sandwiches in egg mixture, coating well.
  • In large skillet, melt 1/4 c butter and cook sandwiches over medium heat, turning once, until golden.

Nutrition Facts : Calories 118.5, Fat 8.2, SaturatedFat 4.6, Cholesterol 60.3, Sodium 209.6, Carbohydrate 7, Fiber 0.4, Sugar 0.8, Protein 4.3

SNICKERS BAR MINI TARTS



Snickers Bar Mini Tarts image

Make and share this Snickers Bar Mini Tarts recipe from Food.com.

Provided by Roxanne J.R.

Categories     Tarts

Time 45m

Yield 24 serving(s)

Number Of Ingredients 10

15 ounces refrigerated pie crusts, softened as directed on box
2 1/2 Snickers candy bars, regular-size
4 ounces cream cheese, softened
2 tablespoons granulated sugar
2 teaspoons granulated sugar
1 large egg
2 tablespoons sour cream
2 tablespoons creamy peanut butter
2 tablespoons whipping cream
1/2 cup milk chocolate chips

Steps:

  • Preheat oven to 450°F
  • Unroll pie crusts on work surface. With rolling pin, roll each crust lightly into 12-inch round.
  • With 3-inch round cutter, cut 24 rounds from crusts, re-rolling scraps as necessary.
  • Press 1 pie crust round in bottom and up side in each of 24 ungreased mini muffin cups, so edges of crusts extend slightly above sides of cups. Bake 5 to 7 minutes or until very light golden brown; cool.
  • Reduce oven temperature to 325 degrees.
  • Cut candy bars in half lengthwise; cut into 1/8-inch pieces; chop coarsely. Place candy bar pieces in bottoms of cooled crust-lined cups, reserving some for garnish.
  • In small bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.
  • Beat in egg until well balanced.
  • Add sour cream and peanut butter, beating until mixture is smooth.
  • Spoon 2 teaspoons cream cheese mixture over candy bar pieces in each tart.
  • Bake at 325°F for 15 to 20 minutes or until center is set.
  • Cool completely (about 30 minutes).
  • In pyrex measuring cup, place whipping cream.
  • Heat in microwave until bubbling.
  • Remove and stir in chocolate chips until melted and smooth.
  • If necessary, return to microwave for 30 seconds until hot enough to melt. DON'T OVERHEAT.
  • Place a dollop of chocolate ganache on top of each tart.
  • Garnish with pieces of Snicker's Bar.
  • Refrigerate 2 to 3 hours before serving.
  • Keep any unused tarts refrigerated.

Nutrition Facts : Calories 161.2, Fat 10.3, SaturatedFat 4, Cholesterol 17.1, Sodium 152.7, Carbohydrate 14.9, Fiber 0.4, Sugar 5.6, Protein 2.4

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