The Monte Cristo

A great twist on a Monte Cristo

30 Minutes
15 Minutes


  • 1 cup (240 ml) sharp cheddar, grated 
  • 1 teaspoon (5 ml) apple cider vinegar 
  • 1 whole shallot or very small onion, julienned or thinly sliced 
  • Granny Smith apple, cored and sliced 
  • 2 tablespoons (30 ml) Unsalted Butter, divided 
  • 4 slices favorite local bread, thinly sliced 
  • 2 tablespoons (30 ml) vanilla extract 
  • 1 cup (240 ml) half-and-half 
  • large eggs, beaten 
  • large cooked sausage patties or thick slices ham 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Plancha Griddle - Half Moon

Great for sauting vegetables or even cooking breakfast! Use the flat side for pancakes and eggs, the...

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Stir-Fry and Paella Grill Pan

This 4 quart/3.8 liter pan is perfect for creating traditional paella recipes as well as delicious s...

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Step 1

In medium bowl, whisk together eggs, half-and-half and vanilla. Add bread slices, turning to coat with mixture, and set aside to soak.

Step 2

Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.

Step 3

Melt 1 tablespoon (15 ml) of butter in Paella Pan; add apple slices and shallot or onion and cook until tender. Add vinegar and cook for one minute longer. Remove from heat and set aside.

Step 4

Melt remaining butter in Half Moon Cast Iron Griddle. Remove bread slices from egg mixture (discard remaining egg mixture) and cook in skillet for about two minutes on each side.

Step 5

Layer cheese, sausage or ham and apple mixture evenly over two of bread slices. Top with remaining two bread slices.

Step 6

Cook for one minute or until golden on underside. Turn sandwiches over and cook for one minute longer, or until sandwich is golden on second side and cheese is melted. Cut in half and serve warm. Makes 4 servings

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