Monte Cristo Sandwiches
(from kintyre’s recipe box)
Source: Williams and Sonoma Recipe card
Serves 4 peopleIngredients
- 3 eggs, lightly beaten
- 1 cup half-and-half
- 1 teaspoon vanilla extract
- 1/8 teaspoon freshly grated nutmeg
- 1 1/2 teaspoon firmly packed light brown sugar
- Pinch of salt
- 4 slices country-style or homemade bread, each 1 1/2 inches thick
- 8 thin slices ham
- 4 thin slices Swiss Gruyere cheese
- Raspberry preserves for serving
Directions
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Place the flat plates on a griddler and preheat according to the manufacturer’s instructions.
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In a bowl, whisk together the eggs, half-and-half, vanilla, nutmeg, brown sugar, and salt until blended.
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Pour into a shallow baking dish.
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Using a small, sharp knife, cut a slit in one long side of each bread slice.
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Stuff 2 slices ham and 1 slice cheese in each pocket and press gently to close.
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Place the stuffed bread in the egg mixture and soak for 2 minutes per side.
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If desired, lightly brush the griddler with butter and spray with nonstick cooking spray.
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Place the bread on the griddler with butter or spray with nonstick cooking spray.
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Place the bread on the griddler and cook according to the manufacturer’s instructions until crisp and golden, 2 to 3 minutes.
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Serve with raspberry preserves.