Name: Emeril's Monte Cristo
Ingredients: 8 sl Brioche bread -; (abt 1/4" thk); 1/4 c Unsalted butter; softened; 1/2 c Creole or whole grain mustard; 16 sl Capacola sausage -; (thin slices); 12 sl Swiss cheese; (thin slices); 2 lg Eggs; 1/4 c Heavy cream; Salt; to taste; Freshly-ground black pepper; to taste; 2 md Yellow onions; marinated in hot; Sauce; dredged in flour, fried until; Golden brown; and seasoned with; Emeril's Essence; see * Note

No words can express how much the world owes to sorrow. Most of the Psalms were born in the wilderness. Most of the Epistles were written in a prison. The greatest thoughts of the greatest thinkers have all passed through fire. The greatest poets have “learned in suffering what they taught in song.” In bonds Bunyan lived the allegory that he afterwards wrote, and we may thank Bedford Jail for the Pilgrim’s Progress. Take comfort, afflicted Christian! When God is about to make pre-eminent use of a person, He puts them in the fire.

George MacDonald

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs	Swiss	Emlive03	4	servings

INGREDIENTS

8	sl	Brioche bread -; (abt 1/4" thk)
1/4	c	Unsalted butter; softened
1/2	c	Creole or whole grain mustard
16	sl	Capacola sausage -; (thin slices)
12	sl	Swiss cheese; (thin slices)
2	lg	Eggs
1/4	c	Heavy cream
		Salt; to taste
		Freshly-ground black pepper; to taste
2	md	Yellow onions; marinated in hot
		Sauce; dredged in flour, fried until
		Golden brown; and seasoned with
		Emeril's Essence; see * Note

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
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. Slice the sandwiches
in half and serve with the fried onions. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B27 broadcast 03-30-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-15-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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