Village Tavern Monte Cristo Sandwich Recipe

Village Tavern Monte Cristo Sandwich Recipe

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       MONTE CRISTO SANDWICH

Yield: 2 EACH

 PREP RECIPE

INGREDIENTS:

2 EACH                      Egg, lightly beaten

¾ CUP                        Half and Half

¾ teaspoon                Vanilla Extract

Pinch                          Nutmeg

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

 PROCEDURE:

  1. 1.    In a mixing bowl, whisk together eggs, half and half, vanilla, nutmeg, brown sugar and salt until blended.
  2. 2.    Place bread slices in a single layer. Spread 1 TBSP. of whole grain mustard on each slice, spread evenly.
  3. 3.    Place 3 oz. wt. of ham on 2 slices of bread, top with 3 slices of brie cheese on each, then layer 3 oz. wt. of sliced grilled chicken on each slice. Top each sandwich the with 1/4 cup of Gruyere cheese.
  4. 4.     Cover both sandwiches with the other bread slice.
  5. 5.    Wrap each sandwich with plastic wrap.

  SERVICE OR COOKING RECIPE

 INGREDIENTS:

1/4 Cup                                   Butter, unsalted

As Needed                             Egg-Cream Dip

2 oz. vol.                                 Raspberry Preserve

Dusting                                  Powdered Sugar

 French Fries, seasoned with sea salt

PROCEDURE:

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.

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