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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (580g) Recipe makes 4 servings The following items or measurements are not included below: honey dijon mustard 8 slices turkey |
||
| Calories 537 | ||
| Calories from Fat 260 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.0g | 44% | |
| Saturated Fat 15.1g | 75% | |
| Monounsaturated Fat 9.1g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 250mg | 83% | |
| Sodium 1400mg | 58% | |
| Potassium 322mg | 9% | |
| Total Carbohydrate 34.2g | 11% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 3.2g | ||
| Protein 33.6g | 67% | |
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Monte Cristo Sandwich
By: ~Rita~
Jan 26, 2004
A great brunch item! One of my husbands favorite filling, baked, french toast style, sandwiches filled with cheese, ham, turkey & mustard. Raspberry preserves is a must for him. Could be eaten for breakfast, lunch or dinner. This is a LESSER FAT Monte Cristo recipe being baked and not fried full of flavor! I also like to buy the low salt cold cuts or use fresh baked turkey leftovers sliced thin.
SERVES 4
Ingredients
- 8 slices bread (I use challah)
- 4 teaspoons honey dijon mustard
- 8 slices thin deli sliced swiss cheese
- 8 slices thin deli ham
- 8 slices thin deli sliced turkey (I like smoked)
- 3 large eggs
- 2 tablespoons flour
- 1 tablespoon melted butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons milk (low fat to try to keep it low in fat!)
- powdered sugar, for dusting
- raspberry preserves, for dipping
Directions
1
Heat oven to 425°F.2
Lightly butter a baking sheet pan. I use the spray.3
Spread 1/2 teaspoon mustard on each slice of bread.4
Layer between mustard sides of two slices of bread, 1 slice cheese, 2 slices ham, 2 slices turkey, and another slice of cheese.5
Repeat to make four sandwiches. Whisk eggs, flour, butter, salt and pepper in a shallow dish until smooth.6
Blend in milk.7
DIP both sides of sandwiches into egg mixture until bread is lightly soaked.8
Place on baking sheet; drizzle any remaining egg mixture over top of sandwiches.9
Bake 8-10 minutes until bottom is golden brown.10
Turn with wide spatula and continue baking 8-10 minutes or until second side is golden brown.11
Serve warm dusted with powdered sugar and dip or spread raspberry preserves on sandwiches.12
Garnish with fresh raspberries.
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Browse similar recipes by category
- Course > Breakfast
- Course > Lunch/Snacks > Sandwiches
- Course > Lunch/Snacks > Snacks
- Course > Main Dish
- Main Ingredient > Meat > Pork > Ham
- Main Ingredient > Meat > Poultry > Turkey
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit > Berries > Raspberries
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Presentation > Served Hot
Featured Reviews for This Recipe
From: Chef #1006007
On Mar 30, 2009
The flavors were all there, but the technique was somehow lacking. This recipe is just not designed for oven preparation. The batter glued my sandwiches to the baking sheet, and although I did get them off, it detracted from the presentation and I don't believe cut down that much fat as opposed to the simplicity of frying. Next time I may use this recipe but I'll just go with the old griddle.
From: bricookie55
On Feb 27, 2009
I really don't have anything bad to say about these! They are delicious, and baking them is such a great idea. I have already made these twice and plan on making them a lot more in the future. Thanks for posting!
From: Debbb
On Mar 29, 2004
Delicious! We both loved this recipe!! Because we are always watching our fat intake, we used fat-free ham & turkey & egg substitute & omitted the butter and still ended up with tonnes of flavour! They baked up beautifully & were nice & crispy on the outside. I was skeptical about the raspberry preserves but it was a really nice touch. Great recipe!!
From: Heather U.
On Dec 30, 2004
High praise for this delicious sandwich. I used P4's "Brioche" Brioche for the bread, which worked perfectly, and served it sprinkled with powdered sugar and raspberry preserves on the side. I added a bit of dijon to the egg mixture, but other than that, didn't change a thing. Thanks for posting!
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