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Miniature Monte Cristo's

posted Nov 6, 2011, 7:02 PM by Kate Tracy
One of my very favorite sandwiches is a monte cristo and they are a rare treat.  It is what I almost always order at Miss Tami's and an easy Pillsbury version was one of my favorite recipes as a teenager.  This recipe originally from Crisco is a great small version of this delicious combination of flavors.  (I suggest dipping the sandwich is raspberry jam rather than hot mustard though.)

Miniature Monte Cristo's

INGREDIENTS:

  • 6 slices white bread, trimmed
  •  Mustard
  • 6 very thin slices, fully cooked ham
  • 6 very thin slices, fully cooked turkey
  • 6 very thin slices, Swiss cheese
  • 1 cup buttermilk baking mix
  • 2 large eggs
  • 1 (12 fl. oz.) can PET® Evaporated Milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • Crisco® Pure Vegetable Oil
  •  Spicy mustard (optional)

PREPARATION DIRECTIONS:

FLATTEN each slice of trimmed bread with rolling pin. Spread slices with mustard. Top each with 1 slice ham, 1 slice turkey and 1 slice Swiss cheese. Roll up bread tightly, using plastic wrap to assist in rolling. Wrap very tightly in plastic wrap to assure even log shape. Chill for 30 minutes.

BEAT together baking mix and eggs in medium bowl to make the batter. Add milk, salt and cinnamon.

HEAT 1 1/2-inches oil in deep-fryer or deep saucepan to 375°F. Unwrap each roll from the plastic wrap and secure with 4 wooden picks. With serrated knife, slice each roll into 4 pieces, securing each with a wooden pick.

DIP each piece in batter, allowing some batter to be absorbed. Fry a few pieces at a time in hot oil for 1 to 2 minutes or until deep golden brown, turning frequently.

DRAIN on paper towels. Serve immediately or keep warm in 175°F oven. Serve with spicy mustard, if desired.

TIP: To make a day ahead, prepare and fry as directed. Cool. Cover and refrigerate. Reheat in single layer on baking sheet in 425°F oven for 8 to 10 minutes.