Monte Cristo with a Crunch
Grilled turkey and cheese sandwich, dipped in egg, coated in crunchy whole-grain cereal and toasted pecans.
Equipment
- Food processor
- Frying pan or griddle
Ingredients
- 8 slices bread (white or whole wheat)
- 1 1/2 cups grated Gruyere cheese
- 16 pieces thinly sliced turkey
- 4 tbsp. Dijon mustard
- 1 whole egg
- 2 egg whites
- 1/2 cup milk
- 1/2 tsp. lemon pepper
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 cup Fiber One Cereal or your favorite whole grain cereal
- 1 cup toasted pecans
- 3 tbsp. olive oil or safflower oil
Instructions
- Place pecans and Fiber One cereal in the bowl of your food processor and process until small bits, about the consistency of large bread crumbs. Dump this mixture out onto a flat dinner plate. Set aside.
- Whisk together egg, egg whites, milk, lemon pepper, salt and pepper in a medium sized bowl. You can pour it into a square flat casserole dish for dipping the sandwich into. Set aside.
- Lay all eight pieces of bread out onto a large cutting board. Spread one side with Dijon mustard (or both sides if you really love mustard:) Sprinkle grated cheese evenly over four pieces of bread. Layer four slices of sliced turkey (or ham) over the cheese. Close the sandwiches by putting the bare slices on top of the turkey.
- Dip the sandwiches into the egg mixture and be sure to dip both sides.
- Now lay the sandwiches on top of the crunchy pecan-cereal on teh plate and coat both sides with teh mixture.
- Drizzle olive oil into your skillet or griddle and heat the pan over medium heat. Lay the sandwiches (two at a time if you are using a pan, or all together on the griddle). Cook over medium heat, until the bottoms are nice and browned. Flip and continue to cook to brown the other side. Turn heat down and continue to cook until the cheese is melted. Remove from heat to a cutting board.
- Cut sandwiches in half and serve with extra Dijon mustard!