Super-Stuffed Monte Cristo Sandwiches |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rachael Ray Ingredients:
8 slices bacon (center-cut or applewood smoked) |
4 large eggs, beaten |
1/4 cup half-and-half, warmed in the microwave |
1/4 teaspoon grated fresh nutmeg |
1/2 teaspoon fresh ground black pepper |
2 tablespoons butter |
8 slices whole wheat bread (or white bread or challah) |
1/2 cup brown mustard |
1/2 cup whole berry cranberry sauce |
1/2 lb havarti cheese (deli-sliced) |
1 lb ham (deli-sliced) |
1 lb turkey breast (deli-sliced) |
1 1/2 cups maple syrup |
Directions:
1. Heat a griddle pan or large skillet over medium-high heat; cook bacon until done (about 5 minutes); remove to paper towels to drain.
2. Drain off fat from skillet; reheat griddle over medium heat.
3. In a bowl, beat eggs with half-and-half, nutmeg, and pepper.
4. Add in 1 tablespoon butter to the griddle and let it melt.
5. Turn 4 slices bread in the egg batter then place on griddle; turn bread after it browns (2-3 minutes); spread mustard on 2 slices bread and top the other 2 slices with cranberry sauce.
6. Place a slice of cheese on each slice; add 2 slices bacon, ham, and turkey to bottoms then set tops in place and press sandwiches together.
7. Turn the sandwiches a couple of times and let set a minute or 2 to melt cheese and warm meats.
8. Repeat to make 2 more sandwiches; cut sandwiches from corner to corner to serve.
9. Heat syrup in microwave for 30 seconds; drizzle syrup over sandwiches at table or serve syrup in small ramekins for dipping.
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