The Monte Cristo

www.biggreenegg.com

A great twist on a Monte Cristo

PREP TIME

30 Minutes

EGG TEMP

400°F/204°C

COOK TIME

15 Minutes

SERVINGS

4-8

Ingredients

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
1 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
3 large eggs, beaten
2 large cooked sausage patties or thick slices ham

Accessories

convEGGtor

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

See Accessory

Plancha Griddle - Half Moon

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

See Accessory

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...

See Accessory

Instructions

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

Instructions

In medium bowl, whisk together eggs, half-and-half and vanilla. Add bread slices, turning to coat with mixture, and set aside to soak.
Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.
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.
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.
Layer cheese, sausage or ham and apple mixture evenly over two of bread slices. Top with remaining two bread slices.
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

Popular Recipes

Over the Top Chili

Thank you to our friends at Greensbury Market for the beef that inspired this recipe.

See Recipe

Rum Grilled Pineapple

Grilling fruits gives them an amazing flavor and they can be used in so many ways to enhance both sw...

See Recipe

Pork Belly Burnt Ends

We're talking about Pork Belly Burnt Ends! The Best part of a good brisket is the fatty point and in...

See Recipe

Hot and Fast Brisket

The Hot & Fast Brisket cooking method has a cook time of about 5 hours which is less than half the t...

See Recipe

Pork Tenderloin with Honey Mustard Glaze

This tenderloin is great for any occasion with its spicy and sweet flavor.

See Recipe