Doughnut Monte Cristo Sliders
Try this Doughnut Monte Cristo Sliders recipe, or contribute your own.
Try this Doughnut Monte Cristo Sliders recipe, or contribute your own.
- Carbohydrate 3.67964875057315 g
- Cholesterol 3.95000000126803 mg
- Fat 1.07642625041211 g
- Fiber 0.0285999989509583 g
- Protein 2.5184050004083 g
- Saturated Fat 0.651067500236487 g
- Serving Size 1 1 serving (76g)
- Sodium 109.092500005072 mg
- Sugar 3.65104875162219 g
- Trans Fat 0.0936125000479313 g
- Calories 34 calories
Step-by-step
- Slice doughnuts in half and spread cut sides with whole grain dijon mustard.
- Top 4 doughnut halves with turkey, ham and cheese and place other doughnut half on top.
- In a shallow bowl, beat together eggs, milk, salt and nutmeg.
- Set aside.
- Heat a non-stick frying pan over medium high heat and melt the butter.
- Slowly dip each sandwich in egg mixture, flipping over to coat both sides.
- Fry sandwiches until golden brown, crisp and cooked through, about 2-3 minutes per side.
- Dust generously with powdered sugar and serve with berry jam.
- Enjoy!
Golden-brown crusts shatter against teeth to reveal a heavy interior of melted Swiss cheese, warm deli ham, and sliced turkey. Skeptics doubt that substituting traditional bread with plain cake doughnuts can yield an edible result, given the inherent sugar content of the pastry. Historical precedents exist for sweet-and-savory combinations, tracing back to the original French croque monsieur, which eventually evolved in American diners during the 1930s to include powdered sugar and jam accompaniments. Cake doughnuts behave differently than enriched sandwich breads when introduced to moisture. Standard yeast breads absorb egg batter uniformly without dissolving. Cake doughnuts contain chemical leavening agents like baking powder, making them structurally fragile when saturated. Dip each assembled slider into the egg, milk, and nutmeg mixture for precisely two seconds per side. Leaving the pastry submerged longer destroys the crumb structure entirely. Heat butter in a non-stick skillet over medium-high heat. Fry each sandwich for two to three minutes per side until the exterior achieves a crisp, golden-brown finish and the internal cheese melts completely. Whole grain mustard provides an essential acidic counterweight to cut through the high fat and sugar load. Dust the finished plates with powdered sugar immediately before serving alongside tart berry jam.
