Monte Cristo Panini

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Monte Cristo Panini recipe.

Monte Cristo Panini

Makes two large sandwiches

4 thick slices of Sourdough Bread
1 Egg
1 T Milk
Dijon Mustard
Raspberry Preserves
A few slices each of deli Ham and Turkey
Two thick slices of Gruyere (or Swiss) Cheese
Butter for Panini press
Confectioner’s Sugar for dusting

Heat Panini press until it reaches Sandwich temperature.

Whisk egg and milk together and set aside. Spread Dijon Mustard on one side of a slice of bread. Pile Gruyere, Ham and Turkey on top and add two dollops of Raspberry Preserves. Dredge another slice of bread in egg mixture and place on sandwich. Butter both sides of Panini press and cook for approximately four minutes or until bread is golden brown.

Dust with sifted Confectioner’s sugar.




Recipe and Photo Courtesy of:
Kim Byer
The Paper Apron – a Food Blog

The Paper Apron is a food blog written by South Carolinian Kim Byer, a hobby chef who fell in love with the art of cooking as a child. As “Chef-in-Editor” of The Paper Apron, she brings her favorite seasonal and, often, Southern fare to life, complete with colorful, mouth-watering pictures and punctuated with tips on the culinary arts, travel and entertaining.  Visit:  www.PaperApron.com

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