Emeril's Monte Cristo (Emeril Lagasse)

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

8 slices of brioche bread (about 1/4-inch thick)

1/4 cup unsalted butter, softened

1/2 cup creole or whole grain mustard

16 thin slices of capacola sausage

12 thin slices of swiss cheese

2 large eggs

1/4 cup heavy cream

salt

freshly ground black pepper

2 medium yellow onions, (marinated in hot sauce, dredged in flour and fried until golden brown and seasoned with essence)

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions:

1. Preheat the griddle. Brush one side of each piece of broiche with butter. Spread the other half with mustard. On four slices of bread, mustard side up, lay a piece of cheese. Place two slices of sausage on top of the cheese. Lay a piece of cheese over the sausage. Place two slices of sausage on top of the cheese. Lay a piece of cheese over the sausage. Top each pile with the remaining bread, mustard side down. In a mixing bowl, whisk the eggs and cream together. Season with salt and pepper. Dip sandwiches in the egg mixture and place on a hot griddle and cook for 2 to 3 minutes on each side, or until golden brown and the cheese has melted.
2. Slice the sandwiches in half and serve with the fried onions
3. Essence (Emeril's Creole Seasoning):
4. Combine all ingredients thoroughly and store in an airtight jar or container.
5. Yield: about 2/3 cup
6. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

By RecipeOfHealth.com