The Monte Cristo sandwich is a brunch classic. Here they are batch baked to satisfy the whole family at once!
Course Breakfast, Brunch, Sandwich
Cuisine American, French
Prep Time 12minutes
Cook Time 33minutes
Total Time 45minutes
2/3 pounddeli ham(I used Black Forest ham)
2 1/2tbspDijon mustard(estimated amount)
1/4cupParkay Squeeze(estimated amount)
1 1/2cupsEggbeaters Original
maple syrup or strawberry preserves
Preheat your oven to 375 degrees. Prepare a large baking dish with cooking spray or grease it with Parkay.
Cut off the ends of the bread loaf and slice about a 1/2 inch apart, cutting nearly through, but keeping the bottom of the bread intact.
Take a slice of cheese and fold a piece of ham over it. Tuck any overhanging ham in. Squeeze or spread a little Dijon on the ham. Insert the meat and cheese with mustard between two slices in the bread. Fold the cheese in if it sticks over the edge.
Put the sandwich loaf into the baking dish. You may need to do so in a few pieces like I did. Fill up the dish.
Whisk together the Eggbeaters, milk, and nutmeg. Pour slowly over the sandwich so it has time to absorb. Drain off and repour if a lot of the mixture settles at the bottom. A little is not a problem. It will absorb.
Now, Squeeze Parkay over the top of the dish. No need to be fussy, but try not to have lines much more than an inch to an inch apart anywhere. Take extra care to get edges.
Bake for 30-35 minutes until golden brown. Be watchful near end, so neither bread nor ham burns.
Serve with pure maple syrup or strawberry preserves.