Comida Kraft
Recipe Box

Baked Monte Cristo Sandwich

Baked Monte Cristo Sandwich is rated 3.681159420289855 out of 5 by 69.
Prep Time
10
min.
Total Time
21
min.
Servings

4 servings

Discover the Baked Monte Cristo Sandwich. While a Monte Cristo is normally fried, this good-for-you version still packs lots of flavor without the hassle!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 450°F.
  • Fill bread slices with 2% Milk Singles and ham.
  • Beat egg whites and milk in shallow dish or pie plate. Dip each sandwich into egg mixture, turning to coat both sides (let bread soak about 5 sec. on each side). Place sandwiches on baking sheet sprayed with cooking spray.
  • Bake 6 min.; turn. Bake 5 min. or until sandwiches are golden brown.

Serving Suggestion

These baked sandwiches are perfect for a crowd since you can bake several at one time. Pair with a cup of soup to round out the meal.

Special Extra

Serve sandwiches with GREY POUPON Dijon Mustard for dipping.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 250
Total fat 6g
Saturated fat 2.5g
Cholesterol 35mg
Sodium 1250mg
Carbohydrate 27g
Dietary fiber 4g
Sugars 5g
Protein 23g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 35 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I made this using a whole egg, and made one with italian and two with whole wheat. I made this using a whole egg, and made one with italian and two with whole wheat. I definitely think this works better with a denser bread, like the italian bread (doesn't soak up as much egg). If you use a regular wheat bread make sure you just dip it into the mixture quickly- do not soak. And yes, use tin foil so you can throw away the mess on the pan because they stick. My wheat sandwiches soaked up a lot of egg & I had to cook them twice as long, but they did get brown & toasted & tasted good.
Date published: 2006-02-06
Rated 3 out of 5 by from This recipe was quite good. This recipe was quite good. It was a nice twist from just having your typical plain old ham and cheese sandwhich. It was much more filling and I prefer hot foods over cold ones. I've already made it twice. Next time I think I will add cinnamon, brown sugar, a little nutmeg and butter to the egg and milk mixture and make it a french toast ham and cheese monte cristo sandwhich. I love the taste of sweet and salty flavors combined.
Date published: 2006-01-31
Rated 4 out of 5 by from My husband is a picky eater, but he loved this sandwich. My husband is a picky eater, but he loved this sandwich. I put a little Italian dressing on to give it a little more flavor, and we both liked that. It did stick to the cookie sheet, so the second time I tried it, I sprayed it really liberally with cooking spray and when I turned the sandwiches, put them in a different spot. That seemed to help. I could easily see trying a variety of different meats and cheeses.
Date published: 2006-01-31
Rated 5 out of 5 by from We really enjoyed these sandwiches! We really enjoyed these sandwiches! I made some with rye bread , which turned out perfect, and others with white, which didn't stand up as well and became mushy. I sprayed a non-stick baking sheet with canola cooking spray and I had no trouble with either bread sticking as others had reported. This was quick and easy with minimal mess and a welcome change of pace from the regular sandwich routine!
Date published: 2006-01-14
Rated 4 out of 5 by from I was very reluctant to try this recipe with all the mixed reviews and I'm glad I did. I was very reluctant to try this recipe with all the mixed reviews and I'm glad I did. It turned out perfectly, it wasn't soggy but golden brown and tasted really good. I didn't soak the bread in the egg mixture, just a quick dip. I used the whole egg and I added salt & pepper to the mixture. I took the advice of one reviewer and I preheated my baking pan. Thanks for the tip.
Date published: 2006-08-16
Rated 4 out of 5 by from The first time I made them, they ended up being too mushy. The first time I made them, they ended up being too mushy. I tried again on bakery bread that I sliced about 3/4" thick and baked them a bit longer than the recipe said. I also added some deli ham and used 2% Swiss slices to make them more interesting. Sprinkle with confectioners' sugar and dip in raspberry preserves and it's a pretty good copy of a restaurant sandwich!
Date published: 2006-07-09
Rated 1 out of 5 by from This recipe didn't turn out well at all. This recipe didn't turn out well at all. I had to toast the sandwhiches more than double the time called for and ended up turning on the broiler to finish them up. Because of the extra toasting time the cheese turned into soupy mush not even recognizable as cheese. I think despite the fancy name these sandwhiches are nothing more than glorified toasted ham and cheese.
Date published: 2006-01-17
Rated 3 out of 5 by from This recipe was pretty good. This recipe was pretty good. Obviously not as tasty as a fried sourdough bread monte cristo with raspberry preserves, but it was enjoyable. But make sure not to soak the bread too long in the egg mixture because otherwise you'll have to cook it a little longer in order for it not to be soggy.
Date published: 2009-07-14
  • 2016-08-29T10:12CST
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