Monte Cristo Pie Recipes

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.

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.