Emeril's Monte Cristo

Yield:
4 servings
Level:
Easy
Ingredients
  • 8 slices of brioche bread (about 1/4-inch thick)
  • 1/4 cup unsalted butter, softened
  • 1/2 cup Creole or whole grain mustard
  • 16 thin slices of Capacola sausage
  • 12 thin slices of Swiss cheese
  • 2 large eggs
  • 1/4 cup heavy cream
  • Salt
  • Freshly ground black pepper
  • 2 medium yellow onions, (marinated in hot sauce, dredged in flour and fried until golden brown and seasoned with Essence)
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions
  • Preheat the griddle. Brush one side of each piece of broiche with butter. Spread the other half with mustard. On four slices of bread, mustard side up, lay a piece of cheese. Place two slices of sausage on top of the cheese. Lay a piece of cheese over the sausage. Place two slices of sausage on top of the cheese. Lay a piece of cheese over the sausage. Top each pile with the remaining bread, mustard side down. In a mixing bowl, whisk the eggs and cream together. Season with salt and pepper. Dip sandwiches in the egg mixture and place on a hot griddle and cook for 2 to 3 minutes on each side, or until golden brown and the cheese has melted.

  • Slice the sandwiches in half and serve with the fried onions

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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