Monte Cristo Sandwiches with Roasted Red Peppers and Arugula
This Monte Cristo sandwich is jazzed up with roasted red peppers and paprika for a tasty variation of the classic one. Serve for breakfast, lunch or as a satisfying snack.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
8 P’tit Québec Very Mild White Cheddar Slices
2 tbsp (30 mL) Dijon mustard
8 slices day-old French bread (1/2-inch/1 cm thick slices)
1 cup (250 mL) sliced jarred roasted red peppers, well drained
1 cup (250 mL) arugula
3/4 cup (175 mL) 2% milk
1/2 tsp (2 mL) each salt, pepper and paprika
2 tbsp (30 mL) butter, divided
Spread Dijon over 4 slices of bread; top each slice of bread with 1 cheese slice. Layer roasted red peppers, arugula and another cheese slice over top. Cap with remaining bread.
In shallow bowl, whisk together eggs, milk, salt, pepper and paprika; set aside.
Dip each sandwich in egg mixture until both slices of bread absorb the egg mixture. Let stand for 5 minutes.
Melt 1 tbsp (15 mL) butter in large skillet set over medium heat; cook 2 sandwiches for 2 to 3 minutes per side or until golden brown on each side and cheese melts. Wipe pan clean with paper towel. Repeat with remaining sandwiches and butter.
To serve, slice each sandwich in half.
Serve with salsa, guacamole or warm tomato sauce for dipping if desired.