Monte Cristo Omelet Sandwich Recipes

MONTE CRISTOS

Steps:

• In a small bowl, combine the mayonnaise, salad dressing and Dijon mustard; spread over 1 side of each slice of bread. On 4 slices, layer the turkey, ham and Swiss cheese; top with remaining bread. In a shallow bowl, combine the eggs, cream and ground mustard. Dip sandwiches in egg mixture., On a griddle or large skillet, melt butter. Toast sandwiches over medium heat until bread is golden brown, 2-3 minutes on each side. Serve with preserves.

MONTE CRISTO SANDWICHES

Steps:

• In a large bowl, beat together eggs and milk. Stir in cinnamon and nutmeg.
• Heat a non-stick skillet to medium heat. Dip the bread slices in the egg mixture, place in the skillet and cook until lightly brown on both sides.
• Remove bread from skillet. Layer four slices of bread with a slice of Swiss cheese, ham, Swiss cheese, turkey and Swiss cheese again. Cover with remaining four bread slices. Return sandwiches to skillet; grill until cheese has melted and bread has browned. Serve hot.

MONTE CRISTO SANDWICH

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.

MONTE CRISTO SANDWICH

Steps:

• Spread garlic butter on 1 side of each bread slice. Place cheese on 1 piece of bread, place ham on top of cheese. Cover with another slice of bread, followed by the slice of Cheddar and the chicken breast. Place the third piece of bead on top, making sure the meats and cheese are completely tucked inside of the bread. Place on a cutting board. Slice sandwich diagonally and hold together with long wooden picks. Refrigerate for about 30 minutes.
• Preheat deep-fryer to 350 degrees F.
• Beat eggs and water in a medium shallow bowl. Place the panko bread crumbs in another shallow bowl.
• Remove the sandwich from the refrigerator. Dip into egg wash, let drain, and then coat the sandwich completely in the panko bread crumbs. Fry in hot oil until golden brown (about 45 seconds). Remove from oil, drain on paper towels. Sprinkle with powdered sugar and serve immediately with raspberry sauce.

MONTE CRISTO OMELET SANDWICH

Steps:

• Add the eggs, 1 tablespoon water and 1/4 teaspoon salt to a small bowl and whisk to combine. Spread each cheese slice with 1/4 teaspoon of the Dijon and set the slices mustard-side-up on a flat surface. Put the confectioners' sugar in a small fine-mesh sieve set over a plate.
• Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges of the pan. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip the slice and place it so the top edge of the slice is near the edge of the pan furthest from you. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice. The bottom edges of the two slices should be in a straight line, with eggs all around.
• Continue to cook the eggs until they are completely set on the bottom and mostly cooked on the top, 1 to 2 minutes more. Slide a large nonstick spatula under the bread and flip the whole omelet in one single motion. Set the cheese mustard-side up on top of the omelet, covering the bread. Lay the ham on top of one of the slices of cheese. Using the spatula, fold one side of the omelet (but not the bread side) over the cheese and ham, then fold over the other side. Fold in half so the bread slices meet and form a sandwich.
• Cook until the bread on the bottom is golden brown and the cheese is beginning to melt, 1 to 2 minutes. Reduce the heat if the bread begins to darken too quickly before the cheese melts. Flip and cook until the other side is golden brown, 1 to 2 minutes.
• Set the sandwich on a plate and dust with the confectioners' sugar.