Stick to a Monte Cristo

Stick to a Monte Cristo

• 4 ounces cream cheese, room temperature
• 1/2 cup Christopher Ranch roasted garlic
• 2 tablespoons chopped Italian parsley
• 6 slices large, square white bread
• 1 pound thinly sliced rosemary ham (available in our deli)
• 5 ounces thinly sliced Swiss cheese
• 4 (8-inch) bamboo skewers
• 3 eggs
• 3 tablespoons milk
• 1/4 cup garlic-flavored olive oil
• Honey-Balsamic and Apricot Syrup (recipe to follow)

• Cream together cream cheese, roasted garlic and parsley. Spread 1/5th of the mixture onto the first slice of bread. 
• Top with 3 ounces ham and 1 ounce Swiss cheese. 
• Top with another slice of bread and repeat layering with cream cheese, ham, Swiss cheese and bread.
• Finish off the top with the last slice of bread. Slide 1 bamboo skewer into the top of the sandwich at each side. 
• With a sharp serrated knife, cut crusts off the edges of the sandwich. 
• Make 2 diagonal slices through the sandwich to create 4 equal triangles. 
• Whisk together eggs and milk. 
• Dip each sandwich skewer into the egg mixture, coat all sides well and place on a separate plate. 
• Heat olive oil on a griddle over medium heat. Place all of the skewers onto the griddle and brown for approximately 2 minutes on each side. 
• Serve with Honey-Balsamic and Apricot Syrup.

Serves 4.

• Honey-Balsamic and Apricot Syrup
• 2 tablespoons olive oil
• 1/2 cup small diced yellow onions
• 2 tablespoons Christopher Ranch chopped garlic
• 1/2 cup apricot preserves
• 1/4 cup honey
• 2 tablespoons white balsamic vinegar
• 2 teaspoons finely chopped rosemary

• Heat olive oil in a small saucepan over medium heat. 
• Add onions and sautÈ until translucent. 
• Add garlic and sautÈ for 1 to 2 minutes. 
• Add remaining ingredients and let simmer for an additional 10 minutes. 
• Remove from heat and place into a food processor or blender. 
• Puree until smooth. 
• Serve with Monte Cristo sandwiches.