King of Monte Cristo

Try this King of Monte Cristo recipe from chef Spike Mendelsohn
King of Monte Cristo

Vivien Killilea

King of Monte Cristo

Blackberry jelly, Applewood-smoked bacon, peanut butter, and fresh bananas are griddled for this PB&J version of a classic Monte Cristo sandwich.

This recipe is provided courtesy of Chef Spike Mendelsohn and Peter Pan® Simply Ground Peanut Butter.

2
Servings
532
Calories Per Serving
Deliver Ingredients

Ingredients

For the sandwich:

  • slices country bread
  • 1/2  Cup  peanut butter, such as Peter Pan® Simply Ground Original Peanut Butter
  • 3/4  Cups  banana slices
  • slices applewood-smoked Bacon, cooked
  • egg
  • 2  Tablespoons  milk
  • 1  Teaspoon  cinnamon powder
  • 4  Teaspoons  butter

For the jam:

  • 1  Cup  blackberry preserves
  • 1  Tablespoon  water

Directions

For the sandwich:

Spread bread with peanut butter; fill with bananas and bacon to make 2 sandwiches. Press edges of sandwiches together to seal.

Heat large skillet, add butter and melt on medium heat.

Whisk egg, cinnamon and milk in bowl until well blended.

Add sandwiches, 1 at a time, turning to evenly moisten.

Add sandwiches to skillet; cook 2 min. on each side or until golden brown.

For the jam:

In a pot add the preserves and water, heat until smooth. Serve on the side

Nutritional Facts

Total Fat
21g
30%
Sugar
39g
43%
Saturated Fat
8g
33%
Cholesterol
22mg
7%
Carbohydrate, by difference
81g
62%
Protein
7g
15%
Vitamin A, RAE
91µg
13%
Vitamin C, total ascorbic acid
16mg
21%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
97mg
10%
Choline, total
22mg
5%
Fiber, total dietary
4g
16%
Fluoride, F
3µg
0%
Folate, total
50µg
13%
Iron, Fe
1mg
6%
Magnesium, Mg
41mg
13%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
212mg
30%
Selenium, Se
7µg
13%
Sodium, Na
1134mg
76%
Water
146g
5%
Zinc, Zn
1mg
13%

Monte Cristo Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Monte Cristo Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!