Go Back
Print Recipe

Monte Cristo Panini

The best way to eat leftover French toast. This Monte Cristo Panini is savory and sweet and delicious. The homemade raspberry sauce put this sandwich over the top!
Prep Time15 minutes
Cook Time15 minutes
Servings: 4 Servings
Author: Maggie @ Cupcakes and Sarcasm

Equipment

  • Panini Press

Ingredients

For the Raspberry Sauce-

  • 6 Oz Fresh Raspberries
  • 2 Tbsp Granulated Sugar
  • 1 Tsp Cornstarch + 1/4 Cup Water Mixed together ahead of time
  • 1 Tsp Fresh Lemon Juice

For the Panini-

  • 8 French Toast Slices
  • Sliced Deli Ham
  • Sliced Deli Turkey
  • Swiss Cheese
  • Confectioner’s Sugar

Instructions

For the Raspberry Sauce-

  • First make the raspberry sauce. In a sauce pot over medium heat, add all of the raspberry sauce ingredients, and stir. Bring to a boil and then lower the heat so the rasperry sauce is at a gentle simmer.
  • Stir occasionally with a rubber spatula, mashing up the raspberries. Cook until the raspberries break down and the sauce thickens up. It will thicken more upon standing.
  • When the raspberry sauce is done cooking, place a mesh strainer on top of a medium-sized bowl in your sink. Run the raspberry sauce through the strainer a little at time to catch the raspberry seeds. Use your rubber spatula to push the sauce through if you need to.
  • Continue running the raspberry sauce through the mesh strainer until the sauce is smooth and rid of seeds. Set aside.

For the Panini-

  • Heat up your panini press according to manufacturer’s directions.
  • Build your Monte cristo sandwiches. Place the sliced turkey, ham, and Swiss cheese onto the French toast slices. Place the sandwich in the panini press and cook until the cheese has melted and the French toast is toasted.
  • Cook the other 3 sandwiches and then dust with confectioner’s sugar. Serve the raspberry sauce on the side for dipping or spread some onto the warm sandwich (or both). Enjoy!