Monte Cristo Knock off
This is not the Cheddar's Monte Cristo from my childhood, I could make one more like it but I can not justify spending $30 in initial products.
I bought a store brand of Gluten Free and Grain Free bread from Whole Foods for a proof of concept over using my own. BUT this would probably be better with thick canyon bake house slices.
So this is more like a french toasted battered turkey and cheese sandwich, feel free to up the antsy adding ham and swiss.
2 tbsp Nutiva Butter Flavored Coconut Oil
6 Large Eggs Beaten
1 1/4 Cup (300ml) Cashew or Almond Milk
8 Slices Gluten Free Bread, I used Julian Almond Paleo but Canyon House might work.
4oz Dairy Free Cheddar, I used some lisanatti shreds, melted in a bowl a bit so it would not fall out slices would work
12oz Thin Sliced Turkey, I found the Naturals from Oscar to be gluten and corn free
Raspberry sauce for dipping is optional along with a bit of powdered sweetener for dusting if you wish to add a bit more authenticity
1. Preheat oven to 400F, line a rimmed baking sheet with a non stick mat or foil, brush with melted coconut oil or butter.
2. In a 9 x 13 baking dish whisk the eggs and milk, season with salt and pepper
3. Top 4 slices of bread with turkey bit of pepper and salt, distribute the cheese evenly over the turkey and top with the remaining bread.
Transfer these to the egg mixture and press down with a spatula soaking for 1-2mins a side and carefully flipping.
4. Transfer again to the baking sheet and cook 15mins then carefully flip and bake another 8-14 mins til done. I finished a bit with the broiler then let rest a bit.
Again this is a not quite the normal one...but it gave me a bit of satisfaction.