We used to be big fans of a show called Down Home with the Neeleys. They did some unique tricks, all good, and all with a BBQ flair. I’ve made several things that they aired on TV, and one yummy one that I’ve never shared is a Memphis Monte Cristo. You can view it on their site, but I’m sharing it below for your convenience. It’s your typical Monte Cristo, but BBQ’d up a little. And, not only is it GOOD, it’s very economical, and it’s quick!
The final product, ready to be attacked!
Basically you assemble, dunk in the egg/cream mixture (and oh yeah, a little cayenne), brown in skillet, then place on rack, like this, so the gouda can get deliciously melty:
Five minutes, and ring that dinner bell! Hope you enjoy as my family has, and thank you Lord for the rain!!!
~Connie Kaye
Memphis Monte Cristo
2 tbsp vegetable oil
3 eggs
1/4 cup heavy cream
1 tbsp sugar
dash of salt (who measures salt??)
1/4 tsp cayenne pepper, or to your liking
1/4 cup of your favorite BBQ sauce
8 slices white sandwich bread (not thin bread)
8 thin slices deli smoked Gouda cheese
8 thin slices deli smoked ham
8 thin slices deli smoked turkey
Directions:
Preheat oven to 350 degrees. Heat a large skillet or griddle pan with vegetable oil.
In a medium bowl, whisk the eggs, cream, sugar, salt and cayenne until blended.
Spread some BBQ sauce on each slice of bread. On 4 slices of bread, add 1 slice each of the cheese and meats, then repeat layers. Top with the other piece of bread and press the sandwiches together with your hands. Dip into wet batter and turn to coat.
Add the battered sandwiches to the hot griddle and cook until golden brown on each side (doesn’t take long.) Place on rack-lined sheet tray (see above). Place in oven and bake until cheese melts, about 5 minutes. Remove to cutting board and slice. (you could cut in triangles and this would be a good appetizer)
Connie Kaye's Kitchen 