Culinary Caravan's April Recipe of the Month

Monti Cristo Triangles (Makes 64 appetizer pieces or 8 sandwiches)

16 slices of sandwich bread
1/2 cupbutter, softened
8 slicessmoked ham
4 tbsp.wholegrain mustard
8 slicesGruyere or Emmenthal cheese
4 tbsp.mayonnaise
8 slicessmoked turkey or chicken breast
5 largewhole eggs
1/4 cup milk
1 tspDijon mustard
Vegetable/canola oil for frying

Arrange 8 slices of bread on work surface and spread with half of the butter. Lay a slice of ham on each slice of bread and spread with a little of the wholegrain mustard. Cover with a slice of cheese, and then spread with a little mayonnaise. Cover with a slice of turkey/chicken. Butter the remaining bread slices and place butter-side-down onto sandwich stacks.

In a 9x13 rectangle glass baking dish whisk eggs, milk and Dijon mustard. Soak the sandwiches in the egg mixture on both sides until all the egg has been absorbed.

Heat a little butter with 1/4-inch oil in a heavy bottomed frying pan until hot but not smoking. Gently fry the sandwiches in batches for about 5 minutes per side or until crisp and golden, turning once. Add more oil/butter if necessary.

Lite version: Lightly soak the sandwiches in the egg mixture and fry in a little butter/oil until golden brown or alternatively, use an electric griddle coated with vegetable spray and 1 tbsp melted butter.

Missed a recipe? Contact Chef Deb for the recipe of the month you missed.

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