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
287
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
11g
16%
Sugar
31g
34%
Saturated Fat
2g
8%
Cholesterol
4mg
1%
Carbohydrate, by difference
41g
32%
Protein
5g
11%
Vitamin A, RAE
26µg
4%
Vitamin C, total ascorbic acid
21mg
28%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
67mg
7%
Choline, total
23mg
5%
Fiber, total dietary
2g
8%
Folate, total
28µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
55mg
17%
Niacin
4mg
29%
Phosphorus, P
104mg
15%
Selenium, Se
3µg
5%
Sodium, Na
727mg
48%
Water
199g
7%
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!

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