The sweet and salty flavors of a classic Monte Cristo sandwich on the grill. This donut sandwich is perfect for brunch or cut into appetizers.
1/4 cup Dijon mustard
2 tablespoons seedless red raspberry jam
4 raised glazed donuts without filling, sliced horizontally
8 (3/4-ounce) slices Land O Lakes® 4 Cheese Italian Blend
8 ounces thin sliced Virginia ham
8 ounces thinly sliced deli turkey
Heat gas grill to medium or charcoal grill until coals are ash white.
Combine all dipping sauce ingredients in bowl; mix well. Cover; refrigerate.
Place donut halves, cut-sides up. Layer each bottom half with 1 slice cheese, 2 ounces turkey, 2 ounces ham and 1 slice cheese. Place top half of donuts onto each sandwich. Wrap each sandwich individually in nonstick aluminum foil.
Place sandwiches onto grill. Grill 10 minutes. Turn sandwiches; continue grilling 5 minutes or until donut begins to crisp and cheese is melted.
Serve warm with dipping sauce.
To serve as an appetizer, cut sandwiches into quarters and serve each piece with a toothpick.
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When I worked the grocery/deli in Canyon Lake, I fixed a raised-glazed Monte cristo; not this recipe but I've been a fan of these since 1978. Oh man, am I doing this, with lol's recipe! Woo hoo! I had used smoked Chix & black forest ham.
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