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!
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
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.
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Originally published 9/17/11