Monte Cristo Recipe
- cook TIME 12 mins
- prep TIME 5 mins
- total TIME 19 mins
- INACTIVE TIME 2 mins
Ingredients (17)
- Sandwich
- 12 slices sprouted wheat bread crusts sliced off *
- 2 oz swiss cheese grated
- 1 tbsp Japanese mayonnaise
- 2 tsp traditional Dijon mustard
- 1.5 oz ham cut into tiny squares
- 1.5 oz raw cured bacon
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1/2 tbsp powdered sugar
- Egg Dip
- 5 egg whites
- 8 tbsp milk
- 1 tsp vanilla
- Berry Dip
- 4 1/2 tbsp jam strawberry
- 4 tsp orange juice
INSTRUCTIONS
Start by roughly chopping 1.5 oz raw cured bacon.
Combine 1 tbsp Japanese mayonnaise and 2 tsp traditional Dijon mustard in a dip bowl.
In another bowl, mix 4 1/2 tbsp jam and 4 tsp orange juice to create a dip.
In a shallow dish, add 5 egg whites, 8 tbsp milk, and 1 tsp vanilla and whisk together until mixed.
To make one sandwich, lay out 3 slices of bread. Add cheese onto the first slice, followed by ham. Spread the mayonnaise and dijon mixture onto one side of the second slice. Place it on top of the ham (mayonnaise side down) spread the mayonnaise and dijon mixture, then add bacon, followed by cheese. Finally, add the third slice of bread.
Use a rolling pin or cutting board to compress the sandwich for about 10-15 seconds. Cut the sandwich diagonally.
In a skillet, melt some butter and add olive oil at medium heat. (You can fry two sandwiches at a time if the skillet is large enough. Just remember to divide the butter and oil accordingly.) Dip the sandwich into the egg mix and transfer it to the skillet.
Cook for 4 minutes on each side until a dark, crispy brown crust forms.
Remove from the heat and sprinkle with 1/2 tbsp powdered sugar. Serve immediately with the jam dip and a light beverage.
