Recipe courtesy of Holy Roller

Holy Roller Monte Bisco

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  • Level: Advanced
  • Total: 11 hr (includes brining time)
  • Active: 1 hr 20 min
  • Yield: 12 open-faced sandwiches
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12 Holy Roller Biscuits, recipe follows

Powdered sugar, for dusting

One 10-ounce jar blackberry jam

1 Sweet Tea Brined Turkey Breast, recipe follows

2 1/4 pounds bologna, thinly sliced

Butter, for cooking

4 cups Swiss Whiz, recipe follows

4 ounces arugula

2 lemons, zested and juiced 

12 eggs, fried sunny-side up, optional

Holy Roller Biscuits:

625 grams all-purpose flour

250 grams cake flour

60 grams baking powder

21 grams sugar

20 grams salt

7 1/2 grams baking soda

750 grams butter, cubed and frozen

2 cups buttermilk

1/2 cup heavy cream

1 egg, beaten

Sweet Tea Brined Turkey Breast:

1 gallon hot water

1 cup salt

1/4 cup brown sugar

4 black tea bags (single-cup size)

2 lemons, halved

1 tablespoon whole black peppercorns

1 sprig fresh thyme

1/4 cup honey

1 teaspoon whole coriander seeds

1 boneless turkey breast

Swiss Whiz:

2 ounces butter

2 ounces all-purpose flour

2 cups milk

4 sprigs fresh thyme

1/4 cup heavy cream

3/4 cup grated Swiss cheese

1/2 tablespoon Dijon

1/2 tablespoon lemon juice

1/2 teaspoon nutmeg

1/2 teaspoon ground black pepper


Special equipment:
a whipped cream dispenser and 3 chargers
  1. Preheat oven to 350 degrees F.
  2. Split a biscuit in half and warm in the oven. Set the biscuit on a plate open faced. Dust biscuit with powdered sugar. Spread blackberry jam on each half.
  3. Chop or shred 3 ounces turkey and 3 ounces bologna and cook in a saute pan with butter until hot and the bologna starts to slightly brown. Remove from heat and place on both halves of the biscuit. Spray desired amount of warm Swiss Whiz over the top of the
  4. meat. Toss the arugula in a bowl with the lemon zest and juice, and place a handful on top of the Swiss Whiz. Top the biscuit with a fried egg, if using. Repeat with remaining ingredients to make 11 more sandwiches.

Holy Roller Biscuits:

  1. Preheat the oven to 350 degrees F.
  2. Combine the flours, baking powder, sugar, salt and baking soda in a large bowl. Add as much of the flour mixture as you can fit to a food processor and add half the butter. Pulse to incorporate, then add the remaining flour and butter and pulse again. Turn out into a large bowl, add the buttermilk and heavy cream, and using your hands, mix until just combined. (The dough will be very shaggy, as though there is not enough moisture. This is okay!) Divide the dough into 2 halves and stack one half on top of the other. Form a rectangle as best as possible with your hands, pressing each half into each other. Repeat this step 6 times. This will create the flaky layers in the biscuits.
  3. Roll the dough out into a 1-inch-tall rectangle. Cut into 3-inch-square biscuits using a knife.
  4. Brush the tops with egg wash and bake until golden brown on top, 15 to 20
  5. minutes.

Sweet Tea Brined Turkey Breast:

  1. Combine all ingredients in a large bowl. Whisk well, until salt and sugar dissolve. Set aside to cool completely.
  2. Pour the brine over the raw turkey. Brine the turkey for 8 hours, refrigerated.
  3. Preheat the oven to 350 degrees F.
  4. Remove the turkey and rinse under cold water. Place in a shallow pan. Cover with plastic
  5. wrap and then foil. Bake turkey until an instant-read thermometer inserted in the center registers 165 degrees F, 35 to 50 minutes. Let cool, then slice to desired thickness.

Swiss Whiz:

  1. Melt the butter in a medium pot. Add the flour and cook for a few minutes over medium heat until slightly brown. Add the milk and thyme and cook, whisking constantly, until the mixture starts to thicken.
  2. Turn the heat down to low, and add the cream and Swiss cheese. Stir until melted
  3. evenly. Once melted, remove from heat.
  4. Add the Dijon, lemon juice, nutmeg and pepper. Adjust the seasoning to taste. Pour the warm cheese into a whipped cream dispenser and charge with 3 chargers. Keep cheese warm while using.
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