Monte Cristo Denver Sandwiches
Serving Size: 2 full sandwiches
|4 ounces||Pancette (diced)|
|2 tablespoons||Red bell pepper (minced)|
|2 tablespoons||Jalapeno pepper (fresh, minced)|
|1/4 cup||Scallions (finely chopped)|
|1/2 teaspoon||Black pepper|
|1 tablespoons||Horseradish mustard|
|1 tablespoons||Red rasberry perserves (seedless)|
|4 slices||Bread (crusts removed, trimmed to 4 ince squares)|
|4 slices||Swiss cheese|
|1 1/2 cups||Corn flakes (crushed)|
|Butter (for frying)|
- In a large heavy skillet, cook the pancetta until slightly crisped and fat has rendered. Remove from pan but leave the fat. Whisk pancetta, peppers, scallions, 4 eggs, and black pepper together. Pour into the skillet with the rendered fat and cook over medium heat until set and slightly puffed, turning once. Remove from skillet and set aside. Trim to two 4 inch squares.
- In a small bowl, whisk together mayonnaise, mustard, and preserves. Spread one side of each slice of bread with this mixture. Assemble two sandwiches by topping one slice of bread with one slice of cheese, egg square, another slice of cheese - then another slice of bread, mayo side down. Repeat for second sandwich. Cut each sandwich corner to corner so you have 4 triangles.
- Place 3 remaining beaten eggs in a shallow bowl or pie plate. Place crushed cornflakes in a separate shallow bowl or pie plate. Melt a thin layer of butter in the skillet. Dip all sides of the triangle in the beaten eggs, then in the corn flake crumbs. Cook over medium heat until all sides are golden brown.