Monte Cristo Sandwich - Cowboy Kent Rollins
Servings 2 sandwiches
Ingredients
- 1 ½ cups all purpose flour
- 3 teaspoons baking powder
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 cups half and half
- 1 large egg beaten
- 2 tablespoons butter
- 4 slices bread
- 4 slices swiss cheese divided
- 4 slices pepper jack cheese divided
- 8 deli slices ham
- 8 deli slices turkey
- Mayonnaise for spreading
- Honey mustard for spreading
- Fry oil
- ⅓ cup raspberry preserves
- 2 tablespoons adobo sauce
- Powdered sugar for dusting
Instructions
- In a mixing bowl whisk together the flour, baking powder, sugar and salt. Whisk in the half and half and egg until it reaches a pancake batter consistency. Add more flour or half and half as needed.
- In a small mixing bowl, combine the raspberry preserves and adobo sauce and mix until smooth. Cover and place in the fridge until ready to serve.
- In a large cast iron skillet over medium low heat melt the butter. Add the bread and lightly toast. Place 1 slice of Swiss cheese on one piece of toast, then place one slice of the pepper jack on the other piece. Remove from the skillet.
- Assemble the sandwiches with the mayonnaise, mustard, turkey, ham and the remaining cheese slices. Mash slightly.
- In a deep cast iron skillet add about 1 3/4 inches of oil and preheat to 350 degrees F.
- With a serrated knife, cut the crust off of the bread and discard. With a pair of tongs, dunk the entire sandwich into the batter, making sure to generously coat on all sides. Allow the batter to drain slightly off the bread.
- Place the sandwich in the hot oil and let it fry about 1 to 2 minutes. Carefully flip and fry the other side for about 2 minutes or until the crust is golden brown. Remove from the skillet and place on a wire rack to cool slightly.
- Dust with powdered sugar and serve with the jam mixture for dipping.
