Sweet and Savory Monte Cristo Sandwich

— from the kitchen of the Soy Sistas: Amanda Pudlik (’11 culinary science), Elise Fiscus (senior, culinary science), and Cassie Miller (’11 culinary science)


1 package Hormel Natural Honey Deli Ham (2-3 slices per sandwich)

1/2 package Veggie Shreds (shredded cheddar and pepper jack cheese- 1 ½ cups)

1 cup Tofutti soy cream cheese

3 tablespoons chopped walnuts

¼ cup dried cranberries

2 tablespoons chopped red onion

1 tablespoon honey or agave

1 loaf raisin pecan bakery bread (sliced)

1/2 cup vanilla soy milk

6 eggs

2 tablespoons butter

2 tablespoons soy oil

1 tablespoon lime zest

2 teaspoons apple cider vinegar

¼ teaspoon garlic powder


To make the spread for the sandwich mix together soy cream cheese, cheddar and pepper jack cheese, honey, dried cranberries, chopped walnuts, garlic powder, onion, and apple cider vinegar. Set aside.  Preheat pan to fry sandwiches. Assemble sandwich with spread on each bread slice and two to three slices of ham.  Combine eggs, soy milk, and lime zest to create batter. Thoroughly dip whole sandwich into mixture. Pan fry each side in two tablespoons soy oil and two tablespoons butter until lightly golden brown. Cut on a diagonal and serve warm.