MONTE CRISTO SANDWICH
Yield: 2 EACH
2 EACH Egg, lightly beaten
¾ CUP Half and Half
¾ teaspoon Vanilla Extract
1 teaspoon Light Brown Sugar, firmly packed
Pinch Kosher Salt
4 Slices Country White Italian Bread, sliced
4 Tablespoons Whole Grain Mustard
6 oz. wt. Ham, sliced 1/8"
6 oz. wt. Grilled Chicken or Roasted Chicken sliced 1/8"
6 slices Brie Cheese, sliced (STRIPS 3" X ¼" )
½ Cup Gruyere Cheese, shredded
SERVICE OR COOKING RECIPE
1/4 Cup Butter, unsalted
As Needed Egg-Cream Dip
2 oz. vol. Raspberry Preserve
Dusting Powdered Sugar
French Fries, seasoned with sea salt
1. Pre-heated non-stick/Teflon sauté pan with 1/8 cup of butter.
2. Microwave Monte Cristo Sandwich for 1 minute. Unwrap carefully (be careful of the steam) and place sandwich in the egg wash and soak for 30 seconds per side.
3. Place sandwiches on the buttered sauté pan and cook one side for 2 minutes or until crisp and golden. Place the other 1/8 cup of butter on the sauté pan, flip the sandwich and cook the other side until golden.
4. Using a serrated knife, cut in half. Pile on top of each other on a plate. Dust with powdered sugar. Serve with raspberry preserve on the side.