Inspired by the classic Monte Cristo, this French-toasted raisin bread sandwich is served with a spicy hot raspberry habanero dipping sauce.
Raspberry Habanero Dipping Sauce:
1 1/4 cups raspberry purée, strained
2 tablespoons mayonnaise
2 tablespoons habanero hot sauce
French Toast Batter:
6 large eggs, beaten
1/4 cup granulated sugar
1 1/2 cups half-and-half
1 tablespoon vanilla extract
6 tablespoons Amaretto (optional)
12 slice cinnamon raisin bread
6 slice honey baked ham, sliced thin
1/4 cup honey mustard
6 slice baby Swiss cheese
- For Raspberry Habanero Dipping Sauce: Mix ingredients for the Raspberry Sauce all together. Set aside.
- For French Toast Batter: Beat eggs with sugar until light and fluffy. Slowly add half-and-half, stirring gently. Then stir in vanilla and Amaretto. Refrigerate until ready to use.
- Spread 1 teaspoon honey mustard on one side of each slice of bread. Top 6 pieces with a slice of cheese. Then, top remaining 6 pieces of bread with 1 slice ham. Turn and stack pieces with ham and cheese sides together to make 6 sandwiches.
- When ready to serve, dip each sandwich in batter and turn to coat all over. Allow excess batter to drain back into bowl. Grill sandwiches on a hot griddle brushed with clarified butter, turning once, until lightly browned on both sides. Cut into thirds; sprinkle with powdered sugar. Serve dipping sauce on the side.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 520 (43% from fat); Total Fat 25g (sat 11g, mono 7g, poly 2g, trans 0g ); Cholesterol 275mg; Protein 21g; Carbohydrate 50g; (Dietary Fiber 3g; Sugars 25g; ); Iron 3mg; Sodium 840mg; Calcium 293mg; Potassium 410mg.
Recipe and photograph courtesy of California Raisin Marketing Board.