Powdered sugar is an option as well
These sandwiches are pretty decadent so we made them in smaller portions. Of course we then ate two portions each… Previously, we’d only had them at restaurants, but some leftover ham and cheese from a deli tray inspired us.
Mini Monte Cristos
- roughly 1/3 think baguette, sliced thinly
- 2 eggs
- 1 tbsp milk
- 2-3 slices deli ham
- 2-3 slices deli turkey
- 2-3 oz gruyere or swiss
- roughly 1 tbsp Dijon mustard
- 2 tbsp butter
Melt butter over a griddle set to medium heat. Whip eggs and milk in a small bowl. Put a thin layer of mustard on the each bread slice. Layer a slice of cheese, a slice of turkey and ham, cut to fit, then another slice of cheese. Top with a slice of bread, mustard side in. Repeat until all the sandwiches are made. Dip each sandwich in the egg mix and fry on the buttered griddle cooking until golden on each side, about 3-4 minutes per side. Serve with blackberry jam. Dust with powdered sugar if desired.
Reblogged this on The Militant Negro™.
I never had this type of sandwich, but in a interesting coincidence, I bookmarked this past week a recipe for Monte Cristo sandwiches made with puff pastry on a large baking sheet, and sliced after baking – it seemed so spectacular!
ok, here is that link just in case you want to take a look – great for a big party, I guess
http://afterorangecounty.com/2014/09/18/the-recipe-everyone-asks-me-for/
Oooh! I love mini things! I’m sharing this and I will make these over the weekend!
Never heard of these – they look great!
Have always seen these on menus, but never had one. Making them mini size is a great idea, and gives me incentive to make them.
The smaller sandwiches do make sense, I would have had two as well.