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.
Perfect recipe for left over ham!
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!
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Simple Bacon Monte Cristo Finger Sandwiches
8 slices thick cut bacon
8 slices sandwich bread
8 slices honey ham
8 slices American cheese
3 large eggs
1/4 cup whole milk
salt, to taste
Preheat oven to 400°F.
Lay bacon on baking sheet. Bake for 15 minutes or until done. Remove from the oven and transfer to a cooking rack or a plate lined with paper towels.
Lay out 8 slices of bread. Lightly coat one side of each slice with butter. Lay a slice of cheese on each buttered slice of bread. Place a slice of ham on top of each slice of cheese. Cut bacon strips in half and place 4 halves next to one another on each sandwich. Put the bottom half onto the top, making a sandwich with all the ingredients on the inside.
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 shallow 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 metal 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 tongs or a spatula and use an oven mitt to protect your hands from the heat.
Allow to cool, cut into 4ths with a knife. Serve and enjoy!
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Originally published 9/17/11