Recipe: Ham and Cheese Monte Cristos (baked, using Rice Krispies)

HAM AND CHEESE MONTE CRISTOS

"Try this take on an old favorite. Rice Krispies replace the crunch of the fried bread and provide an interesting texture to bite into. You can use different cheeses and mustards to give these your own stamp."

5 cups Kellogg's Rice Krispies
3 large egg whites
3/4 cup fat-free milk
1/4 teaspoon salt (or to taste)
12 slices day-old white or wheat bread
1/4 cup Dijon mustard (or to taste)
6 medium-thick slices smoked ham
6 medium-thick slices Swiss, American, or Cheddar cheese
1 tablespoon butter, melted, or olive oil

Place Rice Krispies in a resealable plastic bag. Seal the bag and, using a rolling pin, lightly crush the cereal to make a medium crumb. Open the bag and measure the crumbs; you should have 2 cups. Transfer the crumbs to a shallow dish and set aside.

Preheat oven to 450 degrees F. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray. Set aside.

Place the egg whites, milk, and salt in a shallow bowl. Using a whisk, beat until foamy.

Place 6 slices of bread on a flat surface. Using a spatula, coat the bread with a layer of mustard-as thick or as thin as you like. Place a piece of ham and then a slice of cheese on top of each piece. Top each with a remaining slice of bread.

Working with one at a time, dip the sandwiches into the egg mixture, turning to coat both sides. Quickly press each side into the crumbs, pressing down to insure that the crumbs adhere to the bread. Place the coated sandwiches in the prepared baking pan.

When all sandwiches are in the pan, give a light drizzle of melted butter (or olive oil) to each one.

Bake in the preheated oven, without turning, for about 15 minutes, or until crisp and golden brown. Remove from oven and serve with additional mustard on the side.

Makes 6 servings
Source: The Kellogg's Cookbook: 200 Classic Recipes for Today's Kitchen by Kellogg North America Company, Judith Choate and Ben Fink