Monte Cristo Sandwich
Monte Cristo Sandwich
Directions
- Form 2 oz. of chorizo into a patty, and griddle until crispy and fully cooked, set aside.
- Spray a pan with PAM® High Heat Baking Spray. Crack the egg into the pan and cook until the whites have set. Carefully, flip the egg and cook until it is jammy in the center.
- Spread 1 Tbsp. of Blue Bonnet® spread on the outside of each piece of Krustaez® Cinnamon Swirl French Toast. On the inside, spread the jam on each side of the bread, cover with the cheese. Griddle on a flat top or in a pan; it is quicker to griddle open-face to allow the cheese to properly melt. Once melted and nicely toasted, take the bread out of the pan. Assemble the sandwich by layering the chorizo patty on the bottom half, followed by the egg and topped with the other piece of bread.
- Sprinkle powdered sugar on top and cut in half before serving.
Ingredients
- 2 pieces Krusteaz® Cinnamon Swirl French Toast thick cut 3/4"
- 2 tbsp. Blue Bonnet® spread
- 1 egg(s)
- PAM® High Heat Baking Spray, as needed
- 2 oz. chorizo, Mexican-style
- 1 tsp. sugar, confectioner's
Sweet & Spicy Blueberry Jam
Directions
- Sauté the onions and jalapenos until almost fully cooked.
- Add the J. Hungerford Smith® Blueberry Topping. Heat until simmering.
- Mix the powdered pectin and sugar together. Once simmering, sprinkle the pectin/sugar mixture into the blueberry mixture. Simmer until it has thickened. Cool down.
Ingredients
- 1 cup J. Hungerford Smith® Blueberry Topping
- 1/4 cup jalapeño(s), seeded, minced
- 2 tbsp. onion, finely chopped
- 2 tsp. Powdered pectin
- 2 tsp. sugar, granulated