Monte Cristo Breakfast Sandwich
By: Amanda from Recipes Worth Repeating
Posted on: March 02, 2016
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Over the holiday break, we learned that my daughter is not only sensitive to gluten but she’s full blown allergic to yeast. Great…just one more limitation with eating for my 8 year old. It’s very difficult to accommodate for an 8-year-old with food allergies. It’s actually very frustrating for her because all she hears is, “read the label…No, you can’t have that…etc.”
Once we heard the news from her doctor, I started researching and reading food labels to figure out what she can…or shall I say can’t have food-wise anymore. I was so shocked at how many products have yeast in their list of ingredients! Feeling discouraged, I decided to tackle a menu with one meal at a time. I have been eating Van’s Gluten Free Totally Original waffles for years, and they are certified gluten-free by the Gluten-free Certification Organization. They are made with 23 grams of gluten-free whole grains, including brown rice, and are sweetened with fruit juice for a light, crispy, delicious taste that is also egg- and dairy-free. Van’s waffles are also Non-GMO project verified, contain no artificial flavors, colors, preservatives, or hydrogenated oils. You can find Van’s waffles at grocery stores, mass merchandisers and natural food retailers nationwide.
Monte Cristo breakfast sandwiches are super easy to make, and they taste so fantastic! I’m going to walk you through how to makes these step-by-step. Breakfast. Ok…let’s start there.
In trying to get creative for her meals (because she gets sick of eating the same things over and over), I remembered I used to make these fabulous breakfast sandwiches with waffles a long time ago. I started getting excited, but then thought…wait – I bet waffles have yeast in them. I ran to my freezer and grabbed my Van’s Gluten Free Totally Original waffles box. I read the list of ingredients and no yeast! We have a winner!!
Ingredients3 frozen Gluten Free Waffles Original, 2 tablespoons seedless Raspberry Jam, 6 slices Oven-Roasted Turkey, 2 slices Monterey Jack cheese, 1 large eggs, ¼ cup milk,
Toast 3 waffles in a toaster and set aside.
• In a shallow bowl, whisk together the egg and milk.
• You are now ready to start making your waffle sandwich. Take a toasted waffle and spread 1 Tablespoon of Raspberry Jam and set aside.
• On another toasted waffle, take 3 slices of Oven-Roasted Turkey and lay on top of that waffle.
• Next, take 1 slice of Monterey Jack cheese and place on top of turkey.
• Lay the waffle with the Raspberry Jam on top of Monterey Jack cheese slices, jam side down.
• On top of that waffle, place 3 additional slices of Oven-Roasted Turkey.
• Take 1 slice of Monterey Jack cheese and place on top of turkey. • Take your last waffle and spread 1 Tablespoon of Raspberry Jam on top and lay the jam side down on top of the Monterey Jack cheese. You now have your Monte Cristo sandwich put together.
• Holding your stacked sandwich, carefully dip your Monte Cristo sandwich in the egg batter, using both hands to keep sandwich together.
• Place in skillet and cook for about 3 minutes, or until slightly browned. • Flip the sandwich over onto the other side and cook until cheese is melted.
• Move to a cutting board and slice in half. Serve warm.