Monday, August 21, 2006
Recipe: Monte Cristos with Raspberry Yogurt Dip
- 4 slices packaged precooked bacon
- 1/4 cup seedless raspberry jam
- 1 container (6oz)Fat Free red raspberry yogurt
- 1 tablespoon unsalted butter
- 4 frozen homestyle waffles
- 6 slices (3/4 to 1 oz each) Swiss cheese
- 4 slices (1/3 to 1/2 oz each) cooked honey ham
- 4 slices (1/3 to 1/2 oz each) cooked turkey
- Powdered sugar
1 . Heat bacon as directed on package; set aside. In small bowl, mix jam and yogurt; set aside.
2 . In 12-inch skillet, melt butter over medium-low heat. Add 2 waffles; cook 3 to 4 minutes or until ridges are golden brown and tops begin to soften. Turn waffles; add remaining 2 waffles to skillet.
3 . On each of first 2 toasted waffles, layer 1 Swiss cheese slice, 2 ham slices, 1 bacon slice, 1 Swiss cheese slice, 1 bacon slice, 2 turkey slices and 1 Swiss cheese slice (evenly arrange cheese so sandwich will hold together). Top each with remaining hot waffle, toasted side down. Cook about 2 minutes or until bottom waffles are browned.
4 . Turn sandwiches; cover and cook about 4 minutes longer or until waffles are browned and cheese is melted. Cut sandwiches in half; lightly sprinkle with powdered sugar. Serve with raspberry sauce for dipping.
Prep Time: 20 min
Start to Finish: 20 min
Makes: 2 servings
From the Kitchen of: Lana at 8:08 AM
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