Monte Cristo

I love making a Monte Cristo sandwich. Cheryl's Cafe in Spanish Fort has a great one! This is a different version of the sandwich that is great for brunches and showers. It is built by layering cooked, flat crescent rolls with ham, cheese, turkey and raspberry jam and cooked through in the oven. I still had some crescent rolls in my fridge from the last sale, and this was the perfect way to use them. And I love raspberry jelly! Mozzarella could probably be substituted for the muenster cheese. You just want a mild, white cheese. You could also half it, if you just wanted to make breakfast for 4 people. Just make sure that you have enough crescent roll to make 3 layers.



2 8-oz crescent rolls
2 tablespoons butter
4 tablespoons honey
6-oz. thin sliced turkey breast
6-oz. thin sliced ham
6-oz. muenster cheese, sliced or shredded
1/2 cup raspberry jam
1 tablepoon sesame seeds

Unroll dough and press into rectangles divided by the score marks, mashing the "triangle" seams together (I used the Big and Buttery crescents, so I ended up with 6 rectangles- 2 rectangles for each layer). Place on baking sheet and brush with 2 tablespoons honey and butter (I melted mine together in the microwave before brushing). Bake for 8-12 minutes in a 375 degree oven. Cool 15 minutes.

Layer on a baking sheet: crust, ham, turkey, cheese, crust, ham, turkey, preserves, crust. Brush with remaining 2 tablespoons honey and sprinkle with sesame seeds. Bake another 10-15 minutes. Cool slightly before cutting.

I like serving it sprinkled with powdered sugar and a drizzle of maple syrup!

**I made the crescents last night and stored them in a large zippy bag. I assembled the Monte Cristo this morning and kept it in the fridge for a few hours before actually baking it. If you do put it in the fridge, increase the baking time. You want the meat warmed through and the cheese melted.



Enjoy!


(adapted from my Mom, Sandy Sumlin)