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Monte Cristo SandwichServings: 1 sandwich -- Yield: 24 servings 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. Rolls, Lunch & Dinner, Parties & Catering, Snacks & Shareables, Dine In, Travel Friendly |
Ingredients6 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)
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Build It!Prepare each sandwich to order as follows: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.
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.
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.
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.
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
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 - Working in batches as needed, combine all ingredients in a blender on medium speed for about 30 seconds until well mixed.
- Transfer to storage containers and hold chilled until service.
- 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
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 - Place crushed strawberries, jalapeño pepper, jalapeño powder, lemon juice, and pectin into a large saucepan. Bring to a strong simmer over high heat.
- Once simmering, stir in sugar until completely dissolved. Bring to a boil and cook for only 1 minute.
- Remove from heat, transfer to a high-heat storage container, and hold chilled until service.
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