Monday, July 9, 2012

2nd Sunday Brunch at St. John the Apostle MCC Church in Fort Myers, Florida - July 8, 2012

It's been a long time since I posted on my blog--too long. I've been experimenting with lots of recipes, not just Polish, but all kinds.

For the last couple of months I've taken the responsibility of putting together (with the help of lots of other folks) the 2nd Sunday Brunch at St. John the Apostle, MCC church in Ft. Myers. I really enjoy St. Johns--the message, the fellowship, and the brunches.  Here's a link to the church if you want to know more about it.

This past Sunday we had Monte Cristo sandwiches as a main course, accented with Peach Salsa and a Roasted Corn and Black Bean Salad. Dessert was Mini Fresh Cherry and Almond Cakes.

Note: This is not a picture of my sandwiches. I didn't have my camera around when I made them so I found a sample pic on the web that looks very similar.

Adam’s Baked Monte Cristo Sandwiches

4 tablespoons melted butter

4 eggs, slightly beaten

2 cups milk

2 teaspoons Dijon mustard

½ teaspoon salt

18 1” diagonal slices of French bread

9 tablespoons prepared Pesto sauce

9 slices Honey baked ham

9 slices smoked turkey

9 slices of Swiss cheese

9 tablespoons French’s French Fried Onions

9 tablespoons peach preserves

3 tablespoons confectiners’ sugar

Spray 9x13 baking pan with cooking spray.  Spread 2 tablespoons of melted butter over bottom of pan.

Combine eggs, milk, mustard and salt in blender. Blend until smooth. Pour into shallow bowl. Dip 9 slices of the French bread into egg mixture and place in the baking pan. Put 1 tablespoon Pesto sauce on each slice and spread to edges of bread.

Top bread with one slice each of ham, turkey and Swiss cheese. Sprinkle 1 tablespoon French fried onions on top.

Dip remaining nine slices of bread into egg mixture. Top each slice with 1 tablespoon peach preserves and place bread on top of sandwich, peach preserve side down.

Brush tops of sandwiches with remaining 2 tablespoons butter.

Cover baking pan with tin foil and refrigerate overnight.

In morning, set oven to 350 degrees. Bake sandwiches for 30 minutes. Remove tin foil, set oven to broil and brown tops of French toast, 3 to 5 minutes. Watch carefully as toast browns fast.

Remove from oven. Place on serving platter if desired. Sift confectioners’ sugar over sandwiches.

Note: These sandwiches can be placed in a buttered frying pan and fried as you would French toast. Just be sure that you cover the pan for a few minutes until the cheese starts to melt.