Kinda Irish

A few days ago I told you all about a ‘foodie’ calendar that Pillsbury sent me. Well since I just thought about making each recipe featured each month on the calendar and featuring them each month on this blog I have to take you back to January for a minute and feature the recipe that was featured then (another long winded sentence for ya… sorry about that… hope for your sake it makes sense).

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.

Crescent Cristo Sandwich Loaf

Prep Time: 15 Min Total Time: 40-45 Min Makes: 8 servings

Loaf:
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
Topping:
2 tablespoons honey
1 tablespoon sesame seed
powdered sugar

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