Sandwiches for breakfast is always a fun and quick option. But what if you have that craving and also some time? Monte Cristo sandwiches feel like upscaled French Toast but with a decadent middle and delicious dipping sauce.
SOFTWARE
· 4 slices of thick-cut bacon
· 4 eggs
· 1/4 c. milk
· 1/2 t. nutmeg, freshly grated
· 4 sliced thick cut bread or challah bread
· 8 slices Havarti cheese
· 8 sliced ham
· 8 slices turkey breast
· 1/4 c. whole berry cranberry sauce
· 2 T. maple syrup
· Powdered sugar (optional)
METHOD
1. In a cold medium skillet, lay down the slices of bacon. Place the skillet on a cold stove and turn on the heat to medium.
2. Cook on one side for 5 minutes, turn over, cook for another 5 minutes, then flip every minute until you get to desired crispness.
3. Place the cooked bacon on a paper town on a plate. Set aside.
4. In a flat,wide bowl, mix the eggs, milk, and nutmeg.
5. Place each slice of bread in the egg/milk mixture (one at a time), and set aside for 3 minutes.
6. Use an electric skillet at 370 degrees or a large skillet over medium heat, cook the bread for about 2-3 minutes or until brown.
7. Flip 2 slices of bread and add 2 slices of cheese, ham, turkey breast. Top with the other 2 slices of bread, keeping the uncooked side on the outside.
8. Cook for another 2-3 minutes or until brown, then flip the entire sandwich.
9. Cook until brown and the cheese is melted.
10. In a small bowl, mix the cranberry sauce and syrup.
11. Cut each sandwich diagonally and dust with powdered sugar (if you want).
12. Serve with a side of the cranberry syrup.
13. Enjoy.
VARIANTS
If you want a little more zip, spread some stone ground mustard on the cooked bread before adding the rest of the insides. You can also just pour the syrup over the entire thing. If you don’t like cranberries, use a really good jam.
