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Monte Cristo

Batter:
3 eggs
1 cup milk
A pinch of cinnamon

3 tablespoon butter or oil
3 slices of bread or sweetbread
Mayonnaise
Ham (sliced thin)
Turkey (sliced thin)
Swiss cheese (sliced thin)
Pineapple (sliced thin)

Combine batter ingredients in a large mixing bowl. Add butter or oil in a heated skillet or griddle. On a work surface, lay out 3 slices of bread and spread with mayonnaise. Layer each slice of bread with ham, turkey swiss cheese and a slice of the pineapple. Cut the crust off the bread. Place tooth picks through the sandwich to help hold the layers in place. Dip the sandwich in the batter to coat evenly. Place the battered sandwich in the butter or oil on medium heat. Brown on all sides, adding more butter when necessary. Cut in half or quarters, remove the toothpicks before serving. Sprinkle with powdered sugar and serve with maple or macadamia nut syrup. 

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Peanut Butter Jelly French Toast

Batter:
2 tablespoons sugar
2 eggs
3/4 cups milk (three fourths cup)
1 tablespoon ground cinnamon
1 teaspoon vanilla (optional)

1 tablespoon butter or oil
3 slices bread or sweetbread
Peanut butter
Jelly

In a large mixing bowl, combine the sugar, eggs, milk, and cinnamon: mix well. Add butter or oil in a heated skillet or griddle. Create a two or three layer peanut butter jelly sandwich. Trim the crust off the sides of the bread. Dip the sandwich in the batter and place in the butter or oil on medium heat. Flip over after it’s lightly browned. Remove from pan after both sides are cooked. Cut in half and serve hot.