Monte Cristo's Redux

Monte Cristo's Redux Recipe

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Elizabeth du Preez


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!


★★★★★ 1 vote

20 Min
5 Min


  • 4 slice
    egg bread, or sour dough thick slices
  • 2
  • 1/2 c
    half & half
  • pinch
    salt and lemon pepper
  • 2 tsp
    dijon mustard
  • 4
    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

How to Make Monte Cristo's Redux


  1. 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.
  2. 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.
  3. 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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