Double Crunch Chile Relleno Monte Cristo Sandwiches
Try this Double Crunch Chile Relleno Monte Cristo Sandwiches recipe.
Try this Double Crunch Chile Relleno Monte Cristo Sandwiches recipe.
- dash of salt
- 2 tablespoons butter
- 2 eggs, lightly beaten
- 1/2 cup flour
- 4 1/2- inch thick slices bread (i used a round of italian)
- 4 thin slices cheddar cheese
- 4 thin slices pepper jack cheese
- 8- ounce can whole green chiles drained and patted dry (or diced)
- vegetable oil enough to coat the bottom of a large skillet or frying pan
- Carbohydrate 37.5010125000036 g
- Cholesterol 30.503125013081 mg
- Fat 11.5074812549349 g
- Fiber 0 g
- Protein 0.120593750051716 g
- Saturated Fat 7.28783500312533 g
- Serving Size 1 1 Serving (52g)
- Sodium 159.236000035045 mg
- Sugar 37.5010125000036 g
- Trans Fat 0.805566250345461 g
- Calories 247 calories
Step-by-step
- Start by buttering one side of each piece of bread. These will be the exterior sides of your sandwich, lay them butter side down on a plate or work surface.
- On one half of the bread, lie 2 slices of cheddar cheese, topped with a thick layer of green chiles and finished with 2 slices pepper jack cheese. Top with another slice of bread, butter side out. Repeat with remaining sandwich.
- In a large skillet or frying pan, heat vegetable oil over medium-high heat. Place both sandwiches, into pan. Press down with a spatula to flatten the bread and sear the butter against the hot surface. When browned, flip and repeat on other side, pressing until brown. Remove to a paper towel lined plate. Reduce oil heat to low, but don't turn it off.
- Working at a brisk pace (you don't want your oil to burn), place flour in a shallow dish (or plate) and eggs in a shallow bowl whisked with salt.
- Using a fork, carefully dredge both sides of each sandwich in flour and then egg mixture.
- Increase oil heat back to medium-high heat and place egg drenched sandwiches in to hot oil. Cook on either side until browned and egg mixture has cooked.
- Remove, slice and serve. Enjoy your Double Crunch Chile Relleno Monte Cristo Sandwiches!
Choosing the Right Bread Foundation
Swapping the Italian round for a dense brioche changes the structural integrity of the sandwich entirely, as enriched doughs burn faster during the initial butter-searing phase. Standard sandwich loaves lack the structural crumb needed to support both cheddar and pepper jack cheeses without turning soggy under the weight of canned green chiles. Italian bread provides a sturdy framework that holds up to the dual cooking process of pan-searing followed by an egg batter coat. Patting the green chiles thoroughly with paper towels before assembly removes excess moisture that would otherwise steam the interior and prevent the cheese from melting evenly.Reading Visual Cues for Doneness
Without a thermometer to guide the cooking process, visual and auditory feedback dictate when the sandwich transitions from raw components to a unified, crisp exterior. The initial sear in vegetable oil requires pressing down with a spatula until the buttered crust achieves a deep golden brown, which typically takes two to three minutes per side over medium-high heat. During the second cooking phase after dredging in flour and beaten eggs, watch for the liquid egg coating to set completely and turn opaque before flipping. The oil should maintain a gentle sizzle; excessive smoking indicates the heat is too high and will burn the exterior before the cheese melts inside.Managing Texture Through Storage
Applying a wet batter coating means these sandwiches do not hold well for make-ahead meal prep, as the crisp crust softens rapidly upon refrigeration. Freezing assembled, un-batter-coated sandwiches works only if baked rather than fried later, because thawed bread absorbs too much moisture from the chiles. Leftovers lose their signature crunch within hours, making immediate consumption essential for retaining the textural contrast between the exterior egg shell and the melted cheese filling.
