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Healthy Monte Cristo Sandwich

Monte Cristo Sandwiches, Baked Zucchini Fries, Kale Chips

Cuisine: Sandwiches
Recipe Type: 90/10 Regular
Author: Heidi Boortz
Servings : 4

Ingredients

Sandwiches

  • 1 Tbsp unsalted butter
  • 8 slices 100% Whole Grain Bread no high fructose corn syrup
  • 2 egg
  • 1/2 cup milk
  • 4 oz ham slices uncured
  • 4 Tbsp apricot fruit-only preserves such as Polaner All Fruit
  • 4 slices swiss cheese
  • 1 cup baby spinach

Fries

  • 4 zucchini medium
  • 3 Tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 4 Tbsp asiago cheese freshly grated

Chips

  • 1 head kale rinsed and dried
  • 2 Tbsp extra virgin olive oil
  • 2 tsp himalayan salt

Instructions

Sandwiches

  • Heat 1 T. butter in skillet. Beat eggs and milk and pour into shallow dish. Assemble sandwiches: 1 piece bread, 1/4 of the hame, 1 T. preserves, 1 slice cheese, 1/4 c. spinach, 1 piece bread. Dip sandwiches in egg mixture. Cook in prepared skillet over med-low heat until browned. Turn over and continue cooking on other side until browned and cheese is melted. Repeat with remaining sandwiches.

Fries

  • Rinse zucchini. Trim ends. Slice zucchini in half, then into spears. Toss spears in olive oil. Arrange in a single layer on a baking sheet. Sprinkle with salt, pepper, and cheese. Bake at 425 for 20 min.

Chips

  • Remove ribs from kale and discard. Cut into 2-3 inch pieces. Toss kale pieces with olive oil. Arrange in single layer on baking sheet. Sprinkle with salt. Bake at 275 for 20 min or until browned and crispy.