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Nutrition Facts

Serving Size 1 (290g)

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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Girls Weekend

cookin_nurse

Monte Cristo Sandwich

Recipe #82119 | 35 min | 15 min prep | add private note
~Rita~

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 (change servings and units)

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. 1
    Heat oven to 425°F.
  2. 2
    Lightly butter a baking sheet pan. I use the spray.
  3. 3
    Spread 1/2 teaspoon mustard on each slice of bread.
  4. 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. 5
    Repeat to make four sandwiches. Whisk eggs, flour, butter, salt and pepper in a shallow dish until smooth.
  6. 6
    Blend in milk.
  7. 7
    DIP both sides of sandwiches into egg mixture until bread is lightly soaked.
  8. 8
    Place on baking sheet; drizzle any remaining egg mixture over top of sandwiches.
  9. 9
    Bake 8-10 minutes until bottom is golden brown.
  10. 10
    Turn with wide spatula and continue baking 8-10 minutes or until second side is golden brown.
  11. 11
    Serve warm dusted with powdered sugar and dip or spread raspberry preserves on sandwiches.
  12. 12
    Garnish with fresh raspberries.

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Featured Reviews for This Recipe

From: Brianna Waggoner

On Sep 20, 2009

Yum, yum, yum! Rather than dipping our sandwiches, I sometimes spread the jam inside before cooking to avoid over consumption, lol. Thank you so much; great recipe!

1 person found this review helpful

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    From: cookin_nurse

    On Aug 26, 2009

    I recently tried this type of sandwich at a small town restaurant and really enjoyed it! and this recipe meet my expectations! Whoever came up with the idea of confectioners sugar and raspberry preserves on a regular turkey sandwich is a genius! This has to be my favorite sandwich! I will be making this again!

    1 person found this review helpful

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    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!!

    12 people found this review helpful

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    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!

    6 people found this review helpful

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  • Read all 31 reviews

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