Monte Cristo Sandwich
Bacon adds a salty crispness to these grilled sandwiches. Serve them with more raspberry jam for dipping.
INGREDIENTS | SERVES 6
- 4 slices bacon
- 2 boneless, skinless chicken breasts
- ¼ cup raspberry jam
- 8 slices white bread
- 8 thin slices Gouda cheese
- 4 (1-ounce) slices ham
- ¼ cup butter, softened
In medium skillet, cook bacon until crisp. Remove from pan and drain on paper towels; crumble and set aside. Pour drippings from skillet and discard; do not wipe skillet.
Add chicken; cook over medium heat, turning once, until browned and cooked, about 8 minutes. Remove chicken from pan and let stand.
Spread jam on one side of each slice of bread. Layer half of slices with cheese, then ham. Thinly slice chicken breasts and place over ham. Cover with remaining cheese slices, sprinkle with bacon, and top sandwiches with remaining bread slices.
Spread outsides of sandwiches with softened butter. Prepare and preheat griddle, indoor dual-contact grill, or panini maker. Grill sandwiches on medium for 4 to 6 minutes for dual-contact grill or panini maker, or 6 to 8 minutes, turning once, for griddle, until bread is golden brown and cheese is melted. Cut in half and serve immediately.
PER SERVING Calories: 373 | Fat: 19 g | Protein: 22 g | Sodium: 600 mg | Carbohydrates: 27 g | Fiber: 2 g
