Monte Cristo recipe?

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Country Girl

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Hi Everyone. I feel the need to change up my breakfast menu. I am wondering if any of you serve Monte Cristo sandwiches for breakfast and if so, do you have a great recipe you'd like to share? I know they are time consuming so I'd only make them occasionally but I really want to give them a try. Thanks!
 
Do you know my website? Look on the blog. We've got one there that guests like.
 
Made them using the panini grill... They don't look that special, but they sure tasted delicious!
In the future if I make them I will use texas toast and make french toast first and then put all of the goodies inside, with strawberry jam (like I did here with a side of strawberry jam). So they aren't proper Monte Christo per se, but my take on them.
Monte%20Cristo%20Panini%20closeup_Claiborne%20House%20bed%20and%20breakfast%20virginia.jpg
 
Here is a version using black forest ham and Gruyere in a croissant made as french toast this was really great (again, not pretty to look at but very tasty!)
Monte%20Cristo%20Claiborne%20House%20B%20and%20b%20cut.jpg
 
Made them using the panini grill... They don't look that special, but they sure tasted delicious!
In the future if I make them I will use texas toast and make french toast first and then put all of the goodies inside, with strawberry jam (like I did here with a side of strawberry jam). So they aren't proper Monte Christo per se, but my take on them.
Monte%20Cristo%20Panini%20closeup_Claiborne%20House%20bed%20and%20breakfast%20virginia.jpg
.
Panini grill! Great idea!
 
Those look delicious!! I love the idea of using a panini press as well. I don't have one yet. Do you serve yours with maple syrup too?
 
Thanks Mort!
regular_smile.gif

OK, just had a minute to check it out. Your blog is so great! Love all the recipes but what really caught my eye is the Lobster Risotto!!! Summah is comin' !
 
It made me wonder how it would do as black forest ham, Gruyere, on my herb bread (sage, parsley, with a bit of nutmeg - with or without caraway).
 
Those look delicious!! I love the idea of using a panini press as well. I don't have one yet. Do you serve yours with maple syrup too?.
Country Girl said:
Those look delicious!! I love the idea of using a panini press as well. I don't have one yet. Do you serve yours with maple syrup too?
No, strawberry jam on the side and inside (less of it inside) just to be sorta authentic. ha ha
 
It made me wonder how it would do as black forest ham, Gruyere, on my herb bread (sage, parsley, with a bit of nutmeg - with or without caraway)..
gillumhouse said:
It made me wonder how it would do as black forest ham, Gruyere, on my herb bread (sage, parsley, with a bit of nutmeg - with or without caraway).
We look forward to finding out O Great Chef and Baker Gillum
 
Those look delicious!! I love the idea of using a panini press as well. I don't have one yet. Do you serve yours with maple syrup too?.
Country Girl said:
Those look delicious!! I love the idea of using a panini press as well. I don't have one yet. Do you serve yours with maple syrup too?
No, strawberry jam on the side and inside (less of it inside) just to be sorta authentic. ha ha
.
We got red current jam for ours. Depends on the recipe you use. Or the flavor you want.
 
Those look delicious!! I love the idea of using a panini press as well. I don't have one yet. Do you serve yours with maple syrup too?.
Country Girl said:
Those look delicious!! I love the idea of using a panini press as well. I don't have one yet. Do you serve yours with maple syrup too?
No, strawberry jam on the side and inside (less of it inside) just to be sorta authentic. ha ha
.
We got red current jam for ours. Depends on the recipe you use. Or the flavor you want.
.
Morticia said:
We got red current jam for ours. Depends on the recipe you use. Or the flavor you want.
YES!
You could do that I wonder if anyone is making any local preserves this year? I would make this to showcase them.
 
Those look delicious!! I love the idea of using a panini press as well. I don't have one yet. Do you serve yours with maple syrup too?.
Country Girl said:
Those look delicious!! I love the idea of using a panini press as well. I don't have one yet. Do you serve yours with maple syrup too?
No, strawberry jam on the side and inside (less of it inside) just to be sorta authentic. ha ha
.
We got red current jam for ours. Depends on the recipe you use. Or the flavor you want.
.
Morticia said:
We got red current jam for ours. Depends on the recipe you use. Or the flavor you want.
YES!
You could do that I wonder if anyone is making any local preserves this year? I would make this to showcase them.
.
Joey Bloggs said:
Morticia said:
We got red current jam for ours. Depends on the recipe you use. Or the flavor you want.
YES!
You could do that I wonder if anyone is making any local preserves this year? I would make this to showcase them.
Me. I'm making preserves. Blueberry next week. Strawberry in June.
 
It made me wonder how it would do as black forest ham, Gruyere, on my herb bread (sage, parsley, with a bit of nutmeg - with or without caraway)..
gillumhouse said:
It made me wonder how it would do as black forest ham, Gruyere, on my herb bread (sage, parsley, with a bit of nutmeg - with or without caraway).
We look forward to finding out O Great Chef and Baker Gillum
.
TA-DA - and the answer is: It tastes great. I did not put jelly on it but it was good. Had to use baby Swiss as the local grocery deli did not have Gruyere so I will have to try again with that next time I go to the grocery in "Snootytown" (they will have it at that store but not at the branch downtown in the bags & rags part of town. Next time I will use honey mustard.
The sage/nutmeg/parsley with the caraway made it nicely savory and the mayo balanced the mustard (something I am not a fan of). I may use this to go with ham/egg cups for the next guests..
 
It made me wonder how it would do as black forest ham, Gruyere, on my herb bread (sage, parsley, with a bit of nutmeg - with or without caraway)..
gillumhouse said:
It made me wonder how it would do as black forest ham, Gruyere, on my herb bread (sage, parsley, with a bit of nutmeg - with or without caraway).
We look forward to finding out O Great Chef and Baker Gillum
.
TA-DA - and the answer is: It tastes great. I did not put jelly on it but it was good. Had to use baby Swiss as the local grocery deli did not have Gruyere so I will have to try again with that next time I go to the grocery in "Snootytown" (they will have it at that store but not at the branch downtown in the bags & rags part of town. Next time I will use honey mustard.
The sage/nutmeg/parsley with the caraway made it nicely savory and the mayo balanced the mustard (something I am not a fan of). I may use this to go with ham/egg cups for the next guests..
.
gillumhouse said:
TA-DA - and the answer is: It tastes great. I did not put jelly on it but it was good. Had to use baby Swiss as the local grocery deli did not have Gruyere so I will have to try again with that next time I go to the grocery in "Snootytown" (they will have it at that store but not at the branch downtown in the bags & rags part of town. Next time I will use honey mustard.
The sage/nutmeg/parsley with the caraway made it nicely savory and the mayo balanced the mustard (something I am not a fan of). I may use this to go with ham/egg cups for the next guests..
Sound wonderful Gillum
But the strawberry jam is part of the scheme (and not jelly or other flavors, not mayo!). Otherwise it becomes a sandwich, vs a breakfast dish. (From my POV) serve it with diced fried potatoes (or whatever fancy word you want to use for them that I see on the food network now "Pommes Pont Neuf" or homefries for the locals)
I will add: Here comes Jonno...
shades_smile.gif
for the correctness of the terms. Just call them fried tators Jonno!
 
It made me wonder how it would do as black forest ham, Gruyere, on my herb bread (sage, parsley, with a bit of nutmeg - with or without caraway)..
gillumhouse said:
It made me wonder how it would do as black forest ham, Gruyere, on my herb bread (sage, parsley, with a bit of nutmeg - with or without caraway).
We look forward to finding out O Great Chef and Baker Gillum
.
TA-DA - and the answer is: It tastes great. I did not put jelly on it but it was good. Had to use baby Swiss as the local grocery deli did not have Gruyere so I will have to try again with that next time I go to the grocery in "Snootytown" (they will have it at that store but not at the branch downtown in the bags & rags part of town. Next time I will use honey mustard.
The sage/nutmeg/parsley with the caraway made it nicely savory and the mayo balanced the mustard (something I am not a fan of). I may use this to go with ham/egg cups for the next guests..
.
gillumhouse said:
TA-DA - and the answer is: It tastes great. I did not put jelly on it but it was good. Had to use baby Swiss as the local grocery deli did not have Gruyere so I will have to try again with that next time I go to the grocery in "Snootytown" (they will have it at that store but not at the branch downtown in the bags & rags part of town. Next time I will use honey mustard.
The sage/nutmeg/parsley with the caraway made it nicely savory and the mayo balanced the mustard (something I am not a fan of). I may use this to go with ham/egg cups for the next guests..
Sound wonderful Gillum
But the strawberry jam is part of the scheme (and not jelly or other flavors, not mayo!). Otherwise it becomes a sandwich, vs a breakfast dish. (From my POV) serve it with diced fried potatoes (or whatever fancy word you want to use for them that I see on the food network now "Pommes Pont Neuf" or homefries for the locals)
I will add: Here comes Jonno...
shades_smile.gif
for the correctness of the terms. Just call them fried tators Jonno!
.
OK, I guess it will not work then because I cannot get my head around jam with the herb bread. All the recipes I pulled up had mustard & mayo on the bread. Maybe I will try one more time - leaving out the caraway and adding strawberry jam.
 
It made me wonder how it would do as black forest ham, Gruyere, on my herb bread (sage, parsley, with a bit of nutmeg - with or without caraway)..
gillumhouse said:
It made me wonder how it would do as black forest ham, Gruyere, on my herb bread (sage, parsley, with a bit of nutmeg - with or without caraway).
We look forward to finding out O Great Chef and Baker Gillum
.
TA-DA - and the answer is: It tastes great. I did not put jelly on it but it was good. Had to use baby Swiss as the local grocery deli did not have Gruyere so I will have to try again with that next time I go to the grocery in "Snootytown" (they will have it at that store but not at the branch downtown in the bags & rags part of town. Next time I will use honey mustard.
The sage/nutmeg/parsley with the caraway made it nicely savory and the mayo balanced the mustard (something I am not a fan of). I may use this to go with ham/egg cups for the next guests..
.
gillumhouse said:
TA-DA - and the answer is: It tastes great. I did not put jelly on it but it was good. Had to use baby Swiss as the local grocery deli did not have Gruyere so I will have to try again with that next time I go to the grocery in "Snootytown" (they will have it at that store but not at the branch downtown in the bags & rags part of town. Next time I will use honey mustard.
The sage/nutmeg/parsley with the caraway made it nicely savory and the mayo balanced the mustard (something I am not a fan of). I may use this to go with ham/egg cups for the next guests..
Sound wonderful Gillum
But the strawberry jam is part of the scheme (and not jelly or other flavors, not mayo!). Otherwise it becomes a sandwich, vs a breakfast dish. (From my POV) serve it with diced fried potatoes (or whatever fancy word you want to use for them that I see on the food network now "Pommes Pont Neuf" or homefries for the locals)
I will add: Here comes Jonno...
shades_smile.gif
for the correctness of the terms. Just call them fried tators Jonno!
.
OK, I guess it will not work then because I cannot get my head around jam with the herb bread. All the recipes I pulled up had mustard & mayo on the bread. Maybe I will try one more time - leaving out the caraway and adding strawberry jam.
.
Mustard on the sandwich before you cook it. Jam/jelly on the side for the guests to dip or spread as they like.
 
It made me wonder how it would do as black forest ham, Gruyere, on my herb bread (sage, parsley, with a bit of nutmeg - with or without caraway)..
gillumhouse said:
It made me wonder how it would do as black forest ham, Gruyere, on my herb bread (sage, parsley, with a bit of nutmeg - with or without caraway).
We look forward to finding out O Great Chef and Baker Gillum
.
TA-DA - and the answer is: It tastes great. I did not put jelly on it but it was good. Had to use baby Swiss as the local grocery deli did not have Gruyere so I will have to try again with that next time I go to the grocery in "Snootytown" (they will have it at that store but not at the branch downtown in the bags & rags part of town. Next time I will use honey mustard.
The sage/nutmeg/parsley with the caraway made it nicely savory and the mayo balanced the mustard (something I am not a fan of). I may use this to go with ham/egg cups for the next guests..
.
gillumhouse said:
TA-DA - and the answer is: It tastes great. I did not put jelly on it but it was good. Had to use baby Swiss as the local grocery deli did not have Gruyere so I will have to try again with that next time I go to the grocery in "Snootytown" (they will have it at that store but not at the branch downtown in the bags & rags part of town. Next time I will use honey mustard.
The sage/nutmeg/parsley with the caraway made it nicely savory and the mayo balanced the mustard (something I am not a fan of). I may use this to go with ham/egg cups for the next guests..
Sound wonderful Gillum
But the strawberry jam is part of the scheme (and not jelly or other flavors, not mayo!). Otherwise it becomes a sandwich, vs a breakfast dish. (From my POV) serve it with diced fried potatoes (or whatever fancy word you want to use for them that I see on the food network now "Pommes Pont Neuf" or homefries for the locals)
I will add: Here comes Jonno...
shades_smile.gif
for the correctness of the terms. Just call them fried tators Jonno!
.
OK, I guess it will not work then because I cannot get my head around jam with the herb bread. All the recipes I pulled up had mustard & mayo on the bread. Maybe I will try one more time - leaving out the caraway and adding strawberry jam.
.
Mustard on the sandwich before you cook it. Jam/jelly on the side for the guests to dip or spread as they like.
.
Gotcha
 
It made me wonder how it would do as black forest ham, Gruyere, on my herb bread (sage, parsley, with a bit of nutmeg - with or without caraway)..
gillumhouse said:
It made me wonder how it would do as black forest ham, Gruyere, on my herb bread (sage, parsley, with a bit of nutmeg - with or without caraway).
We look forward to finding out O Great Chef and Baker Gillum
.
TA-DA - and the answer is: It tastes great. I did not put jelly on it but it was good. Had to use baby Swiss as the local grocery deli did not have Gruyere so I will have to try again with that next time I go to the grocery in "Snootytown" (they will have it at that store but not at the branch downtown in the bags & rags part of town. Next time I will use honey mustard.
The sage/nutmeg/parsley with the caraway made it nicely savory and the mayo balanced the mustard (something I am not a fan of). I may use this to go with ham/egg cups for the next guests..
.
gillumhouse said:
TA-DA - and the answer is: It tastes great. I did not put jelly on it but it was good. Had to use baby Swiss as the local grocery deli did not have Gruyere so I will have to try again with that next time I go to the grocery in "Snootytown" (they will have it at that store but not at the branch downtown in the bags & rags part of town. Next time I will use honey mustard.
The sage/nutmeg/parsley with the caraway made it nicely savory and the mayo balanced the mustard (something I am not a fan of). I may use this to go with ham/egg cups for the next guests..
Sound wonderful Gillum
But the strawberry jam is part of the scheme (and not jelly or other flavors, not mayo!). Otherwise it becomes a sandwich, vs a breakfast dish. (From my POV) serve it with diced fried potatoes (or whatever fancy word you want to use for them that I see on the food network now "Pommes Pont Neuf" or homefries for the locals)
I will add: Here comes Jonno...
shades_smile.gif
for the correctness of the terms. Just call them fried tators Jonno!
.
OK, I guess it will not work then because I cannot get my head around jam with the herb bread. All the recipes I pulled up had mustard & mayo on the bread. Maybe I will try one more time - leaving out the caraway and adding strawberry jam.
.
gillumhouse said:
OK, I guess it will not work then because I cannot get my head around jam with the herb bread. All the recipes I pulled up had mustard & mayo on the bread. Maybe I will try one more time - leaving out the caraway and adding strawberry jam.
Do you need some taste testers? I'm on the way!
(I wish)
 
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