The Monte Cristo
1) I am continually reminded of how much I’d be rather eating pancakes than doing the elliptical and
2) I am left craving heavy foods that are fantastic on occasion but would stop my heart if I ate them with the same frequency that I watch The Food Network.
Results? Even “Diners, Drive-Ins, and Dives” would be proud. My Monte Cristo craving: 100% satisfied.
The Monte Cristo
- 6 slices whole wheat bread
- 4 tablespoons non-fat plain greek yogurt — can sub plain standard yogurt or light mayo
- 4 slices Swiss cheese
- 4 slices deli ham — (about 4 oz.)
- 4 slices deli turkey — (about 4 oz.)
- 2 large eggs — beaten
- 1/4 cup skim milk
- Pinch nutmeg
- Pinch salt
- 1 cup cornflakes cereal — crushed
- Cooking spray
- Powdered sugar — for serving
- Strawberry, — raspberry, or blackberry jam for serving
For each sandwich:
Lay out 2 slices of bread and spread one side with approximately 1/2 T. of Greek yogurt each. Top each bread slice with a slice of Swiss cheese. Top 1 cheese slice with 2 pieces of turkey and the other with 2 pieces of ham. Lay a third bread slice on top of turkey stack. Flip the ham-topped slice on top of the turkey stack to make a triple-decker sandwich.
Using a knife, cut the crusts off the sandwich (to help pinch and seal the ends). Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours. (Wrapping compacts the sandwich and prevents the egg batter from seeping in.)
Combine the eggs, milk, nutmeg, and salt in a shallow dish. Spread crushed cornflakes in a second shallow dish and coat with cooking spray.
Heat a small amount of oil or cooking spray in a large skillet over medium-low heat. Unwrap the sandwich and dip it in the egg batter, coat each side evenly. Place in cornflake dish, ensuring both sides are coated.
Gently place sandwich in the skillet and pan fry, turning once, until golden brown and hot.
Cut the sandwich in half, transfer it to a plate, and dust with powdered sugar. Serve with strawberry, raspberry, or blackberry jam.
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