Publisher Photo
Publisher Photo
Instead of being fried, these sandwiches are baked, so they're a little different than the traditional version. The crunchy coating contrasts nicely with the sweet strawberry sauce.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 tablespoons mayonnaise
  • 12 slices white bread
  • 6 ounces fully cooked ham, thinly sliced
  • 6 slices process Swiss cheese
  • 6 ounces cooked turkey, thinly sliced
  • 2 tablespoons Dijon mustard
  • 3 large eggs, beaten
  • 3/4 cup whole milk
  • 2 tablespoons confectioners' sugar, optional
  • 1/4 teaspoon salt, optional
  • 2 cups crushed crisp rice cereal
  • 1/2 cup sour cream
  • 1/4 cup strawberry jam

Directions

Spread mayonnaise on six slices of bread; top each with ham, cheese and turkey. Spread mustard on remaining bread; place over turkey. In a shallow dish, combine eggs, milk, and confectioners' sugar and salt if desired. Dip each sandwich into egg mixture, then into crushed cereal.
Place on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 7 minutes. Turn and bake 5-7 minutes more or until golden brown. Combine sour cream and jam; serve as a dip with hot sandwiches. Yield: 6 servings.
Originally published as Mock Monte Cristos in Country Pork 1996, p23

  • 3 tablespoons mayonnaise
  • 12 slices white bread
  • 6 ounces fully cooked ham, thinly sliced
  • 6 slices process Swiss cheese
  • 6 ounces cooked turkey, thinly sliced
  • 2 tablespoons Dijon mustard
  • 3 large eggs, beaten
  • 3/4 cup whole milk
  • 2 tablespoons confectioners' sugar, optional
  • 1/4 teaspoon salt, optional
  • 2 cups crushed crisp rice cereal
  • 1/2 cup sour cream
  • 1/4 cup strawberry jam
  1. Spread mayonnaise on six slices of bread; top each with ham, cheese and turkey. Spread mustard on remaining bread; place over turkey. In a shallow dish, combine eggs, milk, and confectioners' sugar and salt if desired. Dip each sandwich into egg mixture, then into crushed cereal.
  2. Place on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 7 minutes. Turn and bake 5-7 minutes more or until golden brown. Combine sour cream and jam; serve as a dip with hot sandwiches. Yield: 6 servings.
Originally published as Mock Monte Cristos in Country Pork 1996, p23

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