Monte Cristo Sandwich Recipes

Avocado Monte Cristo
A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno Jack cheese, cilantro and salsa.
3/4 cup garlic mayonnaise (aioli)
24 slices firm white sandwich bread
6 California avocados (3 pound)
48 (1 ounce) slices sliced roasted chicken or turkey (3 pound)
24 (1 ounce) slices sliced Jalapeno Jack cheese
16 eggs, beaten
1 teaspoon salt
Unsalted butter, as needed
3 cups fresh fruit salsa of choice
12 fresh cilantro sprigs

Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread. Cover 12 slices of bread with avocado slices. Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve. Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating well. Brown in hot butter, about 2 minutes per side.Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.

Serves 12

Crescent Monte Cristo Loaf
2 (8 ounce) cans refrigerated crescent dinner rolls
2 tablespoons butter or margarine, melted
2 tablespoons honey
6 ounces thinly sliced smoked turkey
6 ounces thinly sliced Muenster cheese
6 ounces thinly sliced cooked ham
1/3 to 1/2 cup red raspberry preserves

Topping
2 tablespoons honey
1 tablespoon sesame seeds

Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small cookie sheets (rectangles should not touch), firmly press perforations to seal. In small bowl, combine butter and 2 tablespoons honey, mix well. Brush over dough. Bake at 375 degrees F for 8 to 12 minutes or until golden brown; cool 15 minutes. Grease a 15 x 10 x 1 inch baking pan. Carefully place one crust on pan. Top evenly with turkey.Place second crust over turkey; top with cheese and ham. Place third crust over ham; spread evenly with preserves. Top with fourth crust; brush top with 2 tablespoons honey and sprinklewith sesame seeds. Bake at 375 degrees F for 10 to 15 minutes or until loaf is deep golden brown. Let stand 5 minutes.Cut into 6 to 8 slices.

Monte Cristo Sandwich
6 ounces smoked cooked ham
4 (4-inch square) slices Swiss cheese
4 slices turkey breast
8 slices bread
Oil (for frying)
Confectioners sugar
Raspberry jam
Wooden picks

Layer 2 slices ham, 1 slice cheese and 1 slice turkey on each of 4 slices of bread.. Top with remaining bread slices. Press sandwich firmly together; cut into quarters. Secure with woodenpicks. Heat oil to 375 degrees F in heavy 3-quart saucepan or deep fat fryer. Prepare Batter.

Batter
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 1/2 cups milk

To prepare batter, combine flour, baking powder and salt in medium bowl. Beat eggs and milk; stir into flour mixture until smooth. Dip each sandwich in batter to coat well. Fry 3 minutes or until golden brown on both sides. Drain on paper towels. Remove wooden picks. Sprinkle with sugar. Serve with jam.

Makes 4 servings.

Monte Cristo Sandwich Fillings
4 ounces cream cheese, room temperature
1/2 cup Christopher Ranch roasted garlic
2 tablespoons chopped Italian parsley
6 slices large, square white bread
1 pound thinly sliced rosemary ham
5 ounces thinly sliced Swiss cheese
4 (8-inch) bamboo skewers
3 eggs
3 tablespoons milk

1/4 cup garlic-flavored olive oil Honey-Balsamic and Apricot Syrup (recipe to follow)Cream together cream cheese, roasted garlic and parsley. Spread 1/5th of the mixture onto the first slice of bread. Top with 3 ounces ham and 1 ounce Swiss cheese. Top with another slice of bread and repeat layering with cream cheese, ham, Swiss cheese and bread. Finish off the top with the last slice of bread. Slide 1 bamboo skewer into the top of the sandwich at each side. With a sharp serrated knife, cut crusts off the edges of the sandwich. Make 2 diagonal slices through the sandwich to create 4 equal triangles. Whisk together eggs and milk. Dip each sandwich skewer into the egg mixture, coat all sides welland place on a separate plate. Heat olive oil on a griddle over medium heat. Place all of the skewers onto the griddle and brown for approximately 2 minutes on each side. Serve with Honey-Balsamic and Apricot Syrup.

Serves 4.

Honey-Balsamic and Apricot Syrup
2 tablespoons olive oil
1/2 cup small diced yellow onions
2 tablespoons Christopher Ranch chopped garlic
1/2 cup apricot preserves
1/4 cup honey
2 tablespoons white balsamic vinegar
2 teaspoons finely chopped rosemary

Heat olive oil in a small saucepan over medium heat. Add onions and sautee until translucent. Add garlic and sautee for 1 to 2 minutes. Add remaining ingredients and let simmer for an additional 10 minutes. Remove from heat and place into a food processor or blender. Puree until smooth. Serve with Monte Cristo sandwiches.