Sarasota's Monte Cristo Recipe

"This is a fantastic recipe. Now, most people enjoy this as a sandwich for either brunch or lunch. These are also especially good to serve at a baby shower, light luncheon or club meeting; however, I love to serve these family style, cut them in quarters so everyone can have a couple, and serve these for dinner with a pot of home made soup and a salad. For me, you can enjoy this with family, but it is also perfect for entertaining. Try to get the Challah or Brioche bread, as it really does make a difference. Most grocery stores do carry them, and if you don't see it - just ask, they usually can make it - it's worth it."

Step by Step Method

Step 1

Eggs ... In a pie plate or flat dish, mix the eggs, maple syrup, milk, salt and pepper, and set to the side. Make sure to beat the eggs well.

Step 2

Prepare ... As these sandwiches don't take very long to cook, make sure you have everything prepared. Take advantage of your local grocery deli for the lunch meat - you can get exactly the amount you need and how it is sliced. No reason to get extra if you are not going to be able to use it. And yes, just ask for 8 slices; they will be glad to accommodate you.

Step 3

Garnishes ... Also, make sure you have your pecans chopped and the raspberry preserves in a small dish that you can simply microwave to warm.

Step 4

Sandwich ... As I said, I prefer Challah or a Brioche, as it is a bit sweeter. And, ask them either to NOT slice it, or to slice it a bit thicker because you don't want the bread to thin for this sandwich.

Step 5

Note: Take the meat and cheese out of the refrigerator to take the chill off, the sandwich will cook more evenly, allowing the cheese to melt before the bread gets too brown.

Step 6

Spread one slice of the bread with the honey dijon mustard (and if you don't have it, you can make it with 3 parts dijon to 1 part honey); top with 1 slice of cheese, 2 slices of ham, followed by another slice of cheese, 2 slices of turkey, then the other slice of cheese; finish with the other slice of bread - also spread with the honey dijon mustard. Now, I like to use 2 tooth pics to secure the sandwich together as I dip it (that is up to you). You want to make sure to dip the sandwich on each side for about 10 seconds or less. You want the bread to absorb the egg mixture, but you don't want it soggy.

Step 7

Grill ... I like to use my grill pan (flat), but a saute pan will work just as well. Add 1 tablespoon of the butter to the pan and bring to medium heat. If you don't have a non-stick pan, you made need 2 tablespoons of butter. Add the sandwiches and cook until golden brown on the first side. If the pan is too hot, it will brown the bread before the cheese is melted, so make sure the heat is on medium. Flip and grill the other side.

Step 8

Serve and Garnish ... Cut in half or quarters, then dust lightly with powdered sugar. Finish by mixing the nuts with the warm preserves and serve on the side as a dipping sauce. ENJOY!