If you have ever had a Monte Cristo sandwich, you know the indulgence I am referring to. Traditionally, a turkey or ham and cheese sandwich is dipped into an egg batter and deep fried. It is topped with powdered sugar and served with a side of strawberry or raspberry preserves. If a sandwich and a donut had an over-achieving hybrid baby, it would be the Monte Cristo. We seem to have an everlasting supply of bread in the house now that I’m working at Seven Stars Bakery, and I thought I would try my version of a Monte Cristo when Ryan was hungry before a game. I’m sure he would love to fill himself up on the donutwich, but pre-game food should be balanced with healthy fats and proteins, have carbohydrates for energy, and fill you up! Instead of ham and cheese, I used turkey, apple, and peanut butter (my favorite combination). Still dipped in egg batter, I made the sandwich similar to French toast by pan searing it. The result was pretty awesome, and may even hold it’s own to it’s traditional counterpart.
Makes: 4 sandwiches
Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes
8 slices of your favorite bread
1 lb sliced turkey breast
1/4 cup natural peanut butter
2 medium apples, sliced with the core removed
4 thin slices gruyere cheese
1/3 cup low fat or skim milk
1/2 tsp each, salt and pepper
honey, for garnish
1/4 cup raspberry preserves (optional)
- Assemble the sandwiches by spreading 1 tbs or so peanut butter on 4 slices of bread.
- Add 1/4 lb turkey, divide the apples among the sandwiches, and top with a slice of gruyere. Add the top piece of bread.
- In a medium bowl, whisk together the egg, milk, and salt and pepper.
- Place a large skillet over medium heat on the stove. Spray well with cooking spray.
- Dip each sandwich on both sides into the egg batter. Add the sandwiches to the pan (you may need to do this in two rounds) and cook for 5 minutes per side on medium heat. The egg should be cooked through and the bread will turn golden brown.
- After cooking on both sides, serve each sandwich cut in half with a light drizzle of honey and a heaping tablespoon of preserves.