Monte Cristo Sandwich

French toast battered soft Hawaiian rolls split, griddled, and filled with ham, peppered bacon, and fontina and cheddar cheese, topped with powdered sugar and strawberry-jalapeño jam.

24pk presliced Sweet Hawaiian roll with no background
Download PDF Contact Us
Servings:
1 sandwich
Yield:
24 servings

Ingredients

  • 6 lb
    Ham, sliced
  • 48 oz
    Peppered bacon, trimmed if needed, cooked crisp
  • 1 c
    Mayonnaise
  • 3 qt
    Fontina cheese, shredded
  • 2 ¼ lb
    White cheddar cheese, sliced
  • 1 ½ c
    Powdered sugar, in a shaker
  • 24 each
    King’s Hawaiian® Original Pre-Sliced Rolls, in 2x2 connected squares
  • 6 qt
    French Toast Batter (subrecipe)
  • 6 c
    Strawberry-Jalapeño Jam (subrecipe)

Build It!

Prepare each sandwich to order as follows:

  1. Place the top and bottom half of a 2×2 square of rolls into prepared French Toast Batter, flipping until fully coated. Place cut-side up (this will be the presentation side) on a 325°F flattop griddle and cook for 2 minutes.

  2. Flip the buns to cut-side down and spread each with 1 teaspoon mayonnaise. Add 1⁄2 cup fontina cheese to 1 piece of bread, and 1 ½ ounces sliced white cheddar to the other piece.

  3. Place 4 ounces of sliced ham on top of white cheddar. Top with 2 ounces crispy bacon, and continue to cook for about 5 more minutes until cheese is melted and ham is warm. Use a lid as necessary to facilitate faster cooking and heating.

  4. When all cheese is melted, carefully flip fontina-covered piece on top of ham-and-bacon piece and firmly press both halves together. Transfer to a serving plate and slice on the bias.

  5. Dust sandwich with powdered sugar and serve with ¼ cup Strawberry-Jalapeño Jam alongside for dipping.

French Toast Batter

Servings:
As needed for sandwiches, about 1 cup per serving
Yield:
24 servings

Ingredients

  • 3 qt
    Eggs
  • 2 qt
    Whole milk
  • 3 c
    AP flour
  • 3 c
    Sugar
  • 4 tbsp
    Pumpkin pie spice
  • 4 tbsp
    Vanilla bean paste
  • 1 tbsp
    Kosher salt

Make It!

  1. Working in batches as needed, combine all ingredients in a blender on medium speed for about 30 seconds until well mixed.
  2. Transfer to storage containers and hold chilled until service.
  3. At time of service, pour into half hotel pans for dipping and coating rolls.

Strawberry-Jalapeño Jam

Servings:
¼ cup (about 2 ounces)
Yield:
24 servings

Ingredients

  • 3 c
    Strawberries, ends trimmed, hand crushed
  • 1 ½ tsp
    Basil, dried
  • ¾ c
    Jalapeño, seeds removed, brunoised
  • ¾ tsp
    Jalapeño powder
  • 3 tbsp
    Fresh lemon juice
  • 1 ½ oz
    Pectin
  • 5 ¼ c
    Sugar

Make It!

  1. Place crushed strawberries, jalapeño pepper, jalapeño powder, lemon juice, and pectin into a large saucepan. Bring to a strong simmer over high heat.
  2. Once simmering, stir in sugar until completely dissolved. Bring to a boil and cook for only 1 minute.
  3. Remove from heat, transfer to a high-heat storage container, and hold chilled until service.

Related Recipes

Want more delicious ideas?

We’re happy to share. Sign up for our newsletter.

I want in