Monte Cristo Pie Recipes

MONTE CRISTO STRATA

Steps:

• Heat oven to 375°F. Generously grease bottom and sides of 13x9-inch (3-quart) baking dish with shortening or cooking spray.
• Place layer of bread slices in bottom of baking dish. Brush with 2 tablespoons of the mustard. Top with half of the ham slices, then sprinkle with 1 cup of the shredded cheese and 1 tablespoon of the sage. Repeat layers, reserving last 1 1/2 cups shredded cheese.
• In large bowl, beat eggs with whisk, then add milk and ground pepper; beat to combine. Carefully and evenly pour egg mixture over layers in baking dish, making sure bread absorbs most of the liquid. Sprinkle with remaining cheese and 1 tablespoon fresh sage.
• Cover dish with sheet of greased foil. Let stand 30 minutes before baking.
• Bake about 35 minutes or until dish is baked through and bubbly. Remove foil, and bake 10 minutes longer or until cheese on top is lightly golden.
• Let stand 10 minutes before serving.

ITALIAN MONTE CRISTO

Steps:

• In a small bowl, mix together the jam, 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. Put a slice of cheese on each piece of bread, followed by 2 slices of prosciutto. Put together 2 of the bread slices for each sandwich.
• In a medium bowl, whisk together the eggs. Add the heavy cream and salt and whisk to combine.
• 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 until the first side is golden brown, 3 to 4 minutes. 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. (Or cook in batches if needed.)
• Sprinkle one side of each sandwich with powdered sugar and serve warm.

MONTE CRISTO PIE

Steps:

• Grease a 13 x 9 inch ovenproof casserole dish.
• Place 1/3 of bread slices in the casserole, to make a single layer.
• Top the bread with half the ham, turkey, and sliced cheese.
• Repeat with another layer of bread, ham, turkey, and cheese.
• Use remaining third of the bread for the top crust.
• In a large mixing bowl, whisk together the eggs, milk, cream, salt, and pepper.
• Pour the mixture over the layers of bread in the casserole, tilting the casserole to make sure the liquid is evenly distributed.
• Brush the top with melted butter and cover the dish with plastic wrap.
• Refrigerate the casserole for 12 hours, or up to 24 hours before baking.
• Preheat the oven to 350°.
• Remove the plastic wrap from the casserole, sprinkle the top with the grated Swiss cheese, and bake the pie for 45-55 minutes, until it is puffed and golden.
• Remove from the oven, allow to stand for 5 minutes, and cut into squares to serve.