I tried a slightly different take on the common Monte Cristo sandwich for brunch. Rather than using ham, turkey and either Swiss or Gouda; this sandwich contains bacon, turkey pastrami and Colby Jack.
We had a snow storm last night so I figured a nice warm breakfast would do the trick today. Staring out the window and seeing the large white flakes still falling to the ground, all I could think about was powdered sugar. French toast came to mind. However, I knew we weren’t going to eat till late morning so I was craving something a bit heartier to last until dinner. That’s when I thought of Monte Cristo sandwiches.
I liked the idea of using turkey pastrami because it already had a good amount of seasoning. I also thought substituting the bacon instead of ham would give the sandwich a decent crunch (hence the “Crisp-O” in the title, lol) and some smokiness. As for the cheese, since there was a lot of flavor from the meats already, I thought the Colby Jack would be the perfect mellow addition.
The measurements I used below worked for our sandwiches as we don’t like them too large. Of course, feel free to change yours up to suit your taste and appetite. Also note, we normally have a few pieces of pre-cooked bacon in the refrigerator for quick meals like this. We’ll just heat them up in the toaster oven for about a minute before using. However, if you are making bacon specifically for this sandwich, leave yourself enough extra time to cook it before building the sandwich. We like to bake ours using these quick tips.
1/4 cup milk (I use Smart Balance lactose-free fat free milk)
1/4 teaspoon cinnamon-sugar
4 slices white bread
2 tablespoons Dijon mustard
3 slices pre-cooked bacon (each piece torn in half)
8 pieces thinly sliced turkey pastrami (I use Jennie-O extra lean turkey pastrami)
1/4 cup finely shredded Colby Jack cheese, separated into two parts (I use Cabot since it contains 0g lactose)
1 tablespoon of butter (separated into two parts)
Seedless raspberry jelly, jam or spread (for dipping)
1. Beat egg with milk and pour into a shallow dish. Sprinkle with cinnamon-sugar and set aside.
2. Lay out two slices of bread and spread 1 tablespoon of Dijon mustard between them, making sure the mustard reaches crust to crust on the insides of each slice. Place 4 slices of turkey pastrami on one side of bread. Place 1 1/2 pieces (3 halves) of cooked bacon on top of the turkey pastrami. Sprinkle with one part of the cheese and close sandwich with other slice of bread. Repeat process with remaining two slices of bread. Set sandwiches aside.
3. Melt 1/2 tablespoon of butter in large skillet over medium heat. Dip both sides of each sandwich into the egg batter and gently place into heated skillet. Fry sandwiches about 4-5 minutes until bottoms are golden brown. Remove sandwiches briefly from skillet. Add second 1/2 tablespoon of butter to skillet and melt. Quickly return sandwiches to skillet frying the uncooked sides 4-5 minutes until golden brown. Remove from heat and transfer to plates.
4. Dust each sandwich with powdered sugar and cut at a diagonal (for easier dipping). Serve with seedless raspberry jam. Enjoy!