Monte Cristo's Redux

Elizabeth du Preez Recipe

By Elizabeth du Preez fairaynymph

Prep Time:
Cook Time:

This is a very versatile many combinations can be had it is up to you to use your imagination and taste buds. This is not "diet" food so allow for the calories if you are watching your weight. My boyfriend, tells me this is down right evil he loves it so much!


4 slice
egg bread, or sour dough thick slices
1/2 c
half & half
salt and lemon pepper
2 tsp
dijon mustard
chicken tenders (naked)
4 slice
black forrest ham
4 sprig(s)
asparagus, fresh
2 Tbsp
hollandaise sauce
2 Tbsp
olive oil, extra virgin, & little butter (for favor)
4 slice
swiss or provolone cheese

Directions Step-By-Step

Although this is simple it does require you to muti-task. drizzle some olive oil in a pan and brown chicken tenders with it bit of lemon pepper and salt. After you have cooked both sides a bit, toss the asparagus on top with a lid to finish cooking chicken and steam asparagus with residual heat. Turn off when done.
Combine 2 eggs with the half and half and the salt & pepper & a dash of the dijon. Wisk together. Set aside, and make a commercial pkg. of instant type of Hollandise by following directions.
Heat up olive oil and a little butter in a fry pan and make "french toast" Cook both sides. dip bread in egg batter, then remove lightly brown and completely cook french toast.
Assemble: one slice of swiss, or provolone on each piece of french toast, then one slice of ham for each piece. Slice two chicken tenders per sandwhich then add 4 sprigs of asparagus per sandwich. Drizzle the Hollandise over the asparagus and heat thur two sandwiches on both sides to melt cheese. Serve with hollandise on the side. VERY RICH and soul satisfing food!

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Elizabeth du Preez fairaynymph
Jun 21, 2012
I hope to also try something with left over roast beef, carmalized mushrooms and onions & sundried tomatoes! provolone, or smoked cheddar.
Elizabeth du Preez fairaynymph
Jun 21, 2012
traditionally they are made with ham/chicken and swiss then sprinkled with powdered sugar and a side of jam.... I prefer a more 'savory" touch. also, often they are fried in much more FAT, I on the other hand feel it has plenty of its own so I try to keep it more sane! Sorry no picture! I do have a camera but I have no idea how to operate the software... now in the kitchen I have tons of experience been cooking since I was 9 and worked in many restaurants over the years.... I will turn 58 this year!
Rose Rauhauser NewYorkWoman
Jun 21, 2012
This sounds delicious but I've never had a Monte Crisco, so I'm assuming it's a fabulous sandwich, do you have a picture Elizabeth???
Elizabeth du Preez fairaynymph
Jun 21, 2012
You can serve this with a fruit salad, or a green salad, but it is so rich you might not want anything else. Ideal for lunch or brunch or even dinner