Recipe courtesy of Tiffani Faison
Monte Cristo with Taleggio, Chocolate and Blueberry Compote
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1281
- Total Fat
- 60
- Saturated Fat
- 21
- Carbohydrates
- 155
- Dietary Fiber
- 9
- Sugar
- 78
- Protein
- 33
- Cholesterol
- 239
- Sodium
- 1238
- Total: 35 min
- Active: 35 min
Ingredients
4 cups blueberries
1 cup sugar
1/2 vanilla bean
1 tablespoon fresh lemon juice
Fish sauce
6 large eggs
1 cup heavy cream
1/2 cup milk
8 slices sourdough bread
8 large slices Taleggio cheese
Four 4-ounce dark-chocolate bars
4 tablespoons unsalted butter
4 tablespoons rendered bacon fat
1/2 cup sweetened condensed milk
Maldon salt, for sprinkling
Directions
- Preheat the oven to 375 degrees F.
- Combine the blueberries, sugar and vanilla bean in a medium saucepan. Cook over medium heat until the mixture is the consistency of jam, about 15 minutes. Add the lemon juice and a few drops of fish sauce to taste. Keep warm until ready to serve.
- Meanwhile, whisk the eggs, cream and milk together in a shallow bowl. Assemble 4 sandwiches, each with 2 slices of cheese and 1 chocolate bar between 2 pieces of bread. Dip each sandwich in the egg mixture.
- Add 2 tablespoons of butter and 2 tablespoons of bacon fat to a large cast-iron skillet and heat over medium-high heat. Once heated, add 2 of the sandwiches and cook until evenly browned on the first side. Flip and then place the skillet in the oven. Let the sandwiches cook in the oven until the cheese is melted, about 5 minutes. Repeat with the remaining sandwiches, butter and bacon fat.
- Cut each sandwich in half and place the halves on a large platter. Drizzle them with the condensed milk, top with the blueberry compote and sprinkle with Maldon salt.