Recipe for cooking stick to a monte cristo

Quick Meals- Salads and Sandwiches :: Pork and Ham Sandwiches

Stick to a Monte Cristo

Source: raleys.com

4 oz. cream cheese, room temperature
1/2 C. Christopher Ranch roasted garlic
2 Tbsp. chopped Italian parsley
6 slices lrg., square white bread
1 lb. thinly sliced rosemary ham (available in our deli)
5 oz. thinly sliced Swiss cheese
4 (8-in.) bamboo skewers
3 eggs
3 Tbsp. milk
1/4 C. garlic-flavored extra virgin olive oil
Honey-Balsamic and Apricot Syrup (recipe to follow)

Cream together cream cheese, roasted garlic and parsley. Spread 1/5th of the mixture onto the first slice of bread. Top with 3 oz. ham and 1 oz. Swiss cheese. Top with another slice of bread and repeat layering with cream cheese, ham, Swiss cheese and bread. Finish off the top with the last slice of bread. Slide 1 bamboo skewer into the top of the sandwich at each side. With a sharp serrated knife, cut crusts off the edges of the sandwich. Make 2 diagonal slices through the sandwich to create 4 equal triangles.

Whisk together eggs and milk. Dip each sandwich skewer into the egg mixture, coat all sides well and place on a separate plate. Heat extra virgin olive oil on a griddle over med. heat. Place all of the skewers onto the griddle and brown for approximately 2 min. on each side. Serve with Honey-Balsamic and Apricot Syrup.

Servings 4.

Honey-Balsamic and Apricot Syrup
2 Tbsp. extra virgin olive oil
1/2 C. sm. diced yellow onions
2 Tbsp. Christopher Ranch chopped garlic
1/2 C. apricot preservings
1/4 C. honey
2 Tbsp. white balsamic vinegar
2 tsp. chopped finely rosemary

Heat extra virgin olive oil in a sm. saucepan over med. heat. Add onions and saut until translucent. Add garlic and saut for 1 to 2 min. Add remaining ingredients and let simmer for an additional 10 min. Remove from heat and place into a food processor or blender. Puree until smooth.

Serve with Monte Cristo sandwiches.