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Recipe

Emeril's Monte Cristo

  • Yield: 4 servings

Ingredients

  • 8 slices brioche bread (about 1/4-inch thick)
  • 1/4 cup unsalted butter, softened
  • 1/2 cup Creole or other whole-grain mustard
  • 16 thin slices Capacola sausage
  • 12 thin slices Swiss cheese
  • 2 large eggs
  • 1/4 cup heavy cream
  • Salt
  • Freshly ground black pepper
  • 2 medium yellow onions, (marinated in hot sauce, dredged in flour and fried until golden brown and seasoned with Essence)

Directions

  • Preheat the griddle. Brush one side of each piece of broiche with butter. Spread the other half with mustard. On four slices of bread, mustard side up, lay a piece of cheese. Place two slices of sausage on top of the cheese. Lay a piece of cheese over the sausage. Place two slices of sausage on top of the cheese. Lay a piece of cheese over the sausage. Top each pile with the remaining bread, mustard side down. In a mixing bowl, whisk the eggs and cream together. Season with salt and pepper. Dip sandwiches in the egg mixture and place on a hot griddle and cook for 2 to 3 minutes on each side, or until golden brown and the cheese has melted.
  • Cut the sandwiches in half and serve with the fried onions.