RECIPE OF THE MONTH
Mini Monte Cristo Party Sandwiches
Ingredients
1 baguette (350 g), ends cut off and discarded
1/4 cup (50 mL) PC Dijon Mustard
1 pkg (120 g) PC French Emmental Sliced Cheese
5 oz (150 g) leftover roasted ham, cut in twenty 2 x 1-1/2 inch rectangular pieces
4 eggs
1/2 cup (125 mL) whole milk
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
1/8 tsp (0.5 mL) ground nutmeg
1/4 cup (50 mL) unsalted butter
Instructions
Cut baguette crosswise into 40 equal slices. Arrange on parchment lined baking sheet. Brush the top of each slice with mustard. Top half of the slices with a slice of Emmental, a piece of ham and another slice of Emmental. Place the remaining baguette slices, mustard side down, on top.In medium bowl, whisk together eggs, milk, salt, pepper and nutmeg. In large nonstick frying pan, melt half of butter over medium heat. Working with a few sandwiches at a time, place in egg mixture until they have soaked up a bit of mixture. Flip over to let them soak other side. Place sandwiches in hot pan. Continue to soak and add sandwiches to hot pan until half of the sandwiches are in pan. Cook for 3 to 4 minutes per side or until golden and crisp and cheese is melted. Transfer to platter; cover loosely with foil. Repeat with remaining butter and sandwiches.
780-538-2362
No comments:
Post a Comment