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Crescent Cristo Sandwich Loaf | www.tasteandtellblog.com

I remember the first time I had a Monte Cristo sandwich.  I was in my late teens/early twenties, and my brother made it for me.  When I first heard that it was a meat and cheese sandwich that is dusted with powdered sugar and served with raspberry jam, I definitely had my doubts.  My I was quickly converted, and now I am a true lover of the sandwich.  In fact, it was one of the first sandwiches I blogged about, way back in 2007.

My daughter turned 2 last month, and we threw a little family party to celebrate.  On the menu was sandwiches.  And this is the first sandwich that popped into my head!  My mom has actually made this version of a Monte Cristo before, and it is an easy, delicious way to serve a crowd.  The recipe serves 8, but it was super easy to cut into little triangles for a crowd, and it tastes great both cold and warm.  And it really doesn’t get much easier!!  This is one that might make people wonder at first, but believe me – after one bite, they’ll be sold!!

Crescent Cristo Sandwich Loaf | www.tasteandtellblog.com

Crescent Cristo Sandwich Loaf
From Pillsbury Best of the Bakeoff

Serves 8

Total time: 45 minutes

2 (8-oz) cans refrigerated crescent dinner rolls
2 tablespoons butter, melted
2 tablespoons honey
6 oz. thinly sliced smoked cooked turkey breast
6 oz. medium sliced Muenster cheese
6 oz. thinly sliced cooked ham
1/3 to ½ cup red raspberry preserves

2 tablespoons honey
1 tablespoon sesame seeds

Heat oven to 375°F. Separate or cut dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets (rectangles should not touch); if using crescent dough, firmly press perforations to seal. In small bowl, mix butter and 2 tablespoons honey. Brush over dough.

Bake 8 to 12 minutes or until light golden brown; cool 15 minutes.

Grease 15x10x1-inch pan. Carefully place 1 crust on pan. Top evenly with turkey. Place second crust over turkey; top with cheese and ham. Place third crust over ham; spread evenly with preserves. Top with fourth crust; brush top with 2 tablespoons honey. Sprinkle honey with sesame seed.

Bake 10 to 15 minutes or until crust is deep golden brown and loaf is hot. Let stand 5 minutes. Cut into 8 slices.


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12 Responses to Crescent Cristo Sandwich Loaf

  1. Heather of Kitchen Concoctions says:

    I LOVE Monte Cristo sandwiches! In fact I have even made this exact version and featured it on my blog! I too love this version because it is so easy!


  2. Pam says:

    Great version of the sandwich! I like your way, in the oven instead of fried like it usually is. I have to try this!

  3. MontyFam says:

    I made this sandwich when it first came out in the Pillsbury Bake-off way back when! I make it often and love the cold leftovers the next day!

  4. Carrian says:

    I've always wanted to try a monte cristo

  5. Holly says:

    I'm going to be posting a monte cristo soon too;) I printed this one to make this week looks sooo yummy!!

  6. Joanne says:

    I am a HUGE monte cristo lover but never order them in restaurants anymore now that I've gotten a bit healthier. I love this version of it!

  7. hungryhealthyhilary.com says:

    Sounds yummy! I love the sweet/salty/savory flavour combo so I'm sure this would be great.

  8. kat says:

    Yum, I like to use a little fig jam instead of raspberry. I know its not classic but tasty

  9. Kim says:

    I love recipes like this where you can make them ahead and serve them both warm and room temp. These look very tasty!

  10. Keersten says:

    I am so excited about this. It really is the perfect party sandwich. Now to plan a party… (You think I'm kidding. mwah-ha-ha.)

  11. grace says:

    monte cristos are awesome, mostly because of the awesomely sweet preserves. this is one of the finest uses for crescent rolls that i've seen–great post!

  12. Ricki says:

    Oh yum! What a great way to use crescent rolls. It looks delicious!

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