Friday, December 12, 2014

Bacon Monte Cristo Finger Sandwiches


Easy Bacon Monte Cristo Finger Sandwiches fully loaded with meat and ooey gooey cheese!  Out of this world delish. This is  rockin' simple recipe that will give you more time to spend with your friends and family and less time in the kitchen.

When you break it all down I am a simple gal.  I like to make things from scratch, but in the end some days, convenience is king!  I have been a long time lover of sandwiches and truly enjoy dressing them up.   Now don't get me wrong the PB&J that my daughter enjoys more times that I could handle is not what I mean by sandwich lover.

I enjoy fully loaded meat sandwiches dripping with cheese.  I love a nice grilled crusty exterior and did I mention cheese?  That is a sandwich that you can call a meal! I found myself craving a Monte Cristo sandwich (done my way) but wanted something quick and easy so there you have it done my way. Bacon Monte Cristo Finger Sandwiches cut in 4ths to make finger sandwiches.  We absolutely loved these sandwiches, I know you will enjoy them too!

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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Simple Bacon Monte Cristo Finger Sandwiches
8 slices bacon, thick cut
8 sliced bread (I used honey wheat that I had on hand)
8 slices deli ham
8 slices cheese
butter, softened
3 eggs
1/4 cup milk
salt, to taste

Preheat oven to 400°.

Lay bacon on baking sheet.  Bake for 15 minutes or until done.  Remove from oven, transfer to newspaper lined paper towels.  Open a news paper and cover with one thickness of paper towels (saves money and paper towels this way.  Thank you YaYa for the tip!). 


 Lay out 8 slices of bread.  Lightly coat each slice with butter.  Lay a slice of cheese on each slice of bread.  Place a slice of ham on top of each slice of cheese.  Cut bacon in half and place 4 halves on each sandwich.  Put the bottom sandwich half onto the top sandwich half.


Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes to 1 hour. (Wrapping the sandwich in plastic wrap, compacts it, and prevents the egg batter from seeping in).  Combine the eggs and milk in a bowl. Heat a griddle over medium-high heat. Once the griddle is hot enough to scatter a drop of water, brush with softened butter.   Unwrap the sandwiches and dip in the egg batter (one at a time), to coat evenly. Gently place it on the griddle, and fry.  Turn once and then cover with a bowl (this helps to melt the cheese, my keeping the heat in) until golden brown and hot, about 5 minutes total.  Using caution, remove the bowl with a spatula and use an oven mitt to protect from the heat.


 Allow to cool, cut into 4ths with a knife.  Place on a serving platter.


Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2011 The Slow Roasted Italian – All rights reserved.

Originally published 9/17/11

22 comments:

  1. Oh YUM! These look delish...I love Monte Cristos!

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  2. These sound delicious. I love the addition of bacon!

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  3. Having a lot of people around since yesterday that we started sawing in the garden these kind of sandwiches will come handy:) Very handy:)

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  4. these sandwiches look delightful! i already at dinner, but i'm getting hungry again looking at your pictures.
    greetings from germany!

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  5. Excellent sandwiches! As children of the marriage of French toast and bacon sandwiches;-) It's beautiful to have breakfast. And by the way I do them at night, and fry in the morning. Super!

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  6. It is beyond me! Do you mind if I publish this recipe on my blog www.prostogotovim.blogspot.com (Saratov, Russia)? Of course, I adapt it slightly for local products, but your authorship. What do you think?

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  7. I liked the fact that the bacon is baked rather than fried. I love bacon, and made these recently for a gathering since I figured finger foods would be the best. I was right! Everyone loved them - I will be creating these again!!

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  8. I made this recently but I used the thinner sliced bacon, light milk, and light margarine. It was great. I like to try and cut out the fat grams anyway I can. Thanks for sharing it.

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  9. They are much better if u deep fry them an serve with rasberry jelly

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  10. The pictures don't show the crusts cut off.

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  11. ^^?? I am currently making them and saw that the ones you made do not have the crust off also. My sandwich I cut the crust off and my boyfriend wanted his left on. They are in the fridge now, have never made monte cristo sandwiches before..looks awesome, hope mine turn out

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  12. Serving these as an hors d'oeuvre is a delicious way to get that "Monte Cristo" taste without indulging in a whole sammich... although I've been know to! Your other appetizer photos are appealing as well (terrific photography!) What time did you say the next Date Night / Dinner Party was? ;)

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  13. Your recipe ingredients call for "1/4 milk". I assume you mean 1/4 cup?

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  14. ok maybe stupid question, is the butter on the inside of the bread with the meat and cheese, im thinking it can be messy to try to wrap those up with the butter on the outside

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  15. Is the butter on the inside of the bread with the meat and cheese or the outside

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    1. It is actually in inside the bread, keeps the meat very moist. The skillet is also brushed with butter as well. Enjoy and let us know how it goes.

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  16. Thank You Donna, I did put the butter on the inside I was just taking a gamble on it :) I have no idea how they taste though cause my Husband at them all. So Im gonna have to say it is a Winner :)

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  17. We use a glass lid from my electric skillet to keep the heat in. A glass bowl sounds a little dangerous when hot, just saying. I can't wait to try these!

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  18. Instead of covering with a bowl, use a pan lid - they have handles, making them easy to remove safely!

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  19. One of our favorites, we always dusts ours with powder sugar and serve with a warm raspberry sauce.

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