Sun-Dried Tomato-Basil Monte Cristo




Per Sandwich: 2 slices firm textured Italian bread (day-old ideal) 1 T sun dried tomatoes, pureed 1 slice fresh mozzerella cheese 1 T chopped fresh basil 2 slices pancetta 2 slices roast turkey 1 egg ⅛ c. milk ¼ teaspoon dried basil 1 T garlic-infused olive oil

Nutritional information

No nutrition information available


Per Sandwich: Spread sun dried tomato puree on one slice of bread, top with slice of cheese then fresh basil, followed by pancetta, turkey, and other slice of bread. Secure with toothpicks. Scramble egg with milk and dried basil in shallow plate. Dip sandwich in egg/milk mixture to coat completely. Heat oil in frying pan or use to grease griddle or Panini press. Cook on med/hi until both sides golden brown and cheese is melted. Remove from heat, remove toothpicks, slice, and serve. *recipe makes enough dipping mixture for 2 sandwiches