Ham, Apple & Cheddar Monte Cristo - NEW - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

2 x 1/2's

Ingredients

	Metric	Imperial
Toupie Boneless Ham, fresh, slice into 60 g slices	1.45 kg	3.2 lbs
Apple, cored & sliced	600 g	21 oz
Eggs, large OR Liquid Eggs	12 each or 615 mls	12 each or 2 2/3 cups
Milk, 2%	350 mls	1 1/3 cups
Nutmeg, ground	10 ml	2 tso
Thick Sliced Bread or French Bread (1 slice =36 g)	50 slices	50 slices
Cheddar Cheese, sliced	1 kg	2.2 lbs
Canola Oil	175 ml	3/4 cup
Maple Syrup	750 ml	3 cups
Icing Sugar, sifted	60 ml	1/4 cup

Slice toupie ham into 60 slices using a meat slicer or by hand. Hold at <40'F/4'C until later step.
Core apples and cut into thin slices. Set aside.
In a medium-size mixing bowl, beat liquid eggs, milk, and nutmeg.
Lay slices of the thick-sliced or French bread on a parchment-lined baking sheet. Top each bread slice with 1 slice (21g) of cheddar cheese, then layer a single layer of sliced apples (25 g) on top, sliced toupie ham(60 g), and then with another slice (21g) of cheddar slice. Top each with the remaining slices of bread.
Heat grill to medium heat. Grease heated grill with oil.
Dip each sandwich into the egg batter, coating completely and place directly on the grill. Cook sandwiches for 3-4 minutes per side until the bread is golden and cheese is melted. Remove from the grill and place in a 2" deep insert pan with lid. Hold at >140'F/60'C until service.
Cut each sandwich into half diagonally along with 1 oz/30 mls of maple syrup. Dust lightly with powdered sugar.

Serve with carrot raisin salad and maple syrup (sides not included in the nutritional information)