Monto Cristo sandwiches are a popular find on Philadelphia brunch menu’s. The sweet and salt super yummy treat is always high in fat and new gluten free. Iwas making this in school and figured I would try a gluten free and guilt free version version.
It may be on the menu for Easter weekend at the bakery so come try it!
4 Slices Gluten Free Bread – (Use on with a potato bread texture and I would recommend http://www.onlinebakery.co/)
4 slices Low Fat Provolone Cheese
4 Slices Turkey Breast
4 Slices Light Ham
1 Egg + 1 White
1/3 Cup Skim Milk
2 Tbs Sugar Free Maple Syrup + More for Dipping
1/2 Tbs Vanilla
1 Tbs Brown Sugar
1/3 Cup Powder Sugar for Dusting
1 Tbs Cinnamon
3 Tbs Melted Cant Believe It’s Not Butter Light
1 – 2 Tbs Orange Marmalade
Start by whisking egg, milk, vanilla, brown sugar, salt and 2 Tbs Maple Sugar together in a bowl. Place egg bowl aside and in another smaller bowl melt butter, place orange marmalade in the melted butter and mix well. With the four pieces of bread laying on a cutting board use a brush or spoon to gently spread butter mixture on one side of each slice (the buttered side will be the inside of the sandwich). Place one slice of cheese on top of each slice (it will be touching the butter mixture). Your making two sandwiches so on one add two slices of turkey and two of ham. Close the sandwich and press together well. Now you should have two complete sandwiches each with 2 slices cheese, turkey and ham. Now spray a large pan well and heat. Dip each side of the sandwich in the egg mix. Think like making French toast. Place the dipped sandwich on a hot pan and cook over a medium heat until on side browns. Spray pan again and flip. Cook until both sides are golden. Don’t burn! The bread cooks fast and the cheese may not melt. Place the sandwiches on a cookie sheet in a 3oo degree oven for 5-8 minutes until cheese is melted.
To serve- Remove from oven and cut ends off and slice on a diagonal. Sprinkle each with powder sugar and cinnamon and serve with maple syrup for dipping. Enjoy!!!