This twist on the Monte Cristo was the Pillsbury recipe featured in January. After a good friend of mine got me hooked on the Monte Cristo at Bennigan's years ago, I religiously got the sandwich every single time I went to back there to eat (unfortunately for my taste buds the majority of Bennigan's Texas locations have gone out of business; however I am sure my thighs are quite grateful that there is not a Bennigan's near by since I am sure the calorie count in those sweet and savory pieces of heaven are probably a lot more than what I should consume in one meal... probably even one day). I could never finish Bennigan's Monte Cristo Sandwich because it was so big, rich, and heavy. Luckily this version is a little bit 'lighter' since it is not deep fried and covered with all the frying batter.
This is a nice little sandwich and could easily be made for a crowd or party. I of course had to add the powdered sugar because for me a Monte Cristo is not a Monte Cristo without powdered sugar! : ) I loved the fact that the raspberry jam (the classic dipping sauce for the Monte Cristo) was already smeared in between the layers. I served this tasty and easy to make sandwich with the Chicken and Rice Soup that I featured here a few days ago. What a perfect combination; the savory soup with the sweet and crunchy sandwich. Um, yummy comfort food!
And although the Monte Cristo is a twist on an old French sandwich, called Croque Monsieur; I thought it would be the perfect introduction to some St. Patty's themed recipes! You know going back to were I first fell in love with this sandwich, at Bennigan's Irish Bar and Grill.
Prep Time: 15 Min Total Time: 40-45 Min Makes: 8 servings
2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury Crescent Recipe Creations flaky dough sheet
2 tablespoons Butter, melted
2 tablespoons honey
6 oz thinly sliced smoked cooked turkey breast
6 oz medium sliced muenster cheese
6 oz thinly sliced cooked ham
1/3 to 1/2 cup raspberry preserves or jam
2 tablespoons honey
1 tablespoon sesame seed
Heat oven to 375°F. Separate or cut dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets (rectangles should not touch); if using crescent dough, firmly press perforations to seal. In small bowl, mix butter and 2 tablespoons honey. Brush over dough.
Bake 8 to 10 minutes or until light golden brown; cool 15 minutes.
Grease 15x10x1-inch pan. Carefully place 1 crust on pan. Top evenly with turkey. Place second crust over turkey; top with cheese and ham. Place third crust over ham; spread evenly with preserves. Top with fourth crust; brush top with 2 tablespoons honey. Sprinkle honey with sesame seed.
Bake 10 to 12 minutes or until crust is deep golden brown and loaf is hot. Let stand 5 minutes. Cut into 8 slices. Dust the top of each 'sandwich' with the powdered sugar.
recipe adapted from Pillsbury.com
Look at those yummy layors: