A yummy take on a traditional Monte Cristo sandwich.
Recipe adapted from Cabot Cheese. For more cheesy recipes, visit cabotcheese.coop.
In medium bowl, whisk together eggs, half-and-half and vanilla. Add bread slices, turning to coat with mixture, and set aside to soak.
Set EGG for indirect (with convEGGtor) cooking at 400°F/204°C.
Melt 1 tablespoon of butter in a cast iron skillet; add apple slices and shallot or onion and cook until tender. Add vinegar and cook for one minute longer. Remove from heat and set aside.
Melt remaining butter in Half Moon Cast Iron Griddle. Remove bread slices from egg mixture (discard remaining egg mixture) and cook in skillet for about two minutes on each side.
Layer cheese, sausage or ham and apple mixture evenly over two of bread slices. Top with remaining two bread slices.
Cook for one minute or until golden on underside. Turn sandwiches over and cook for one minute longer, or until sandwich is golden on second side and cheese is melted. Cut in half and serve warm.
Makes 4 servings.