Monte Cristo Sandwich Strata
Monte Cristo sandwiches are layered chicken and ham sandwiches
that traditionally are deep-fried. This method, in a slow cooker, is
much easier.
Equipment
Ingredients
- 8 slices sourdough bread cubed
- 1 12-ounce can chicken, drained
- 1 cup shredded Swiss cheese
- ½ cup chopped cooked ham
- 6 eggs
- ½ cup heavy cream
- ½ teaspoon salt
- teaspoon pepper
- ½ teaspoon dried oregano leaves
- 3 tablespoons cider vinegar
- ¼ cup currant jelly
- 3 tablespoons water
- 2 tablespoons honey
- ½ teaspoon paprika
- 2 tablespoons butter
- ¼ cup powdered sugar
- ½ cup crisp rice cereal crumbs
Instructions
- Spray a 3-quart slow cooker with nonstick cooking spray.
- Layer cubed bread, chicken, cheese, and ham in slow cooker.
- In large bowl, combine eggs, cream, salt, pepper, and oregano; beat well.
- Pour into slow cooker. Let mixture stand for 20 minutes, pushing bread back down into the egg mixture as necessary.
- Cover and cook on low for 4–5 hours or until egg mixture is set.
- In small saucepan, combine vinegar, jelly, water, honey, paprika, and butter.
- Bring to a simmer, then reduce heat and simmer, stirring frequently, for 8–9 minutes until sauce is blended and slightly thickened.
- To serve strata, scoop out of slow cooker and drizzle with currant jelly sauce.
- Sprinkle with powdered sugar and cereal crumbs, and serve immediately.
Nutritional Information
Calories: 452.94 kcal | Protein: 24.92 g | Fat: 19.82 g
