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Pulled Pork Monte Cristo Sandwich

  • 4 large eggs, beaten
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1¼ teaspoon ground cinnamon
  • 8 slices bread
  • 4 slices Swiss cheese
  • 1 pound leftover pulled pork
  • 1 pound bacon slices (about 16 slices)
  • 2 tablespoons butter
  • Powdered sugar (optional)
  • 3 oz New England Grade-A Amber maple syrup
  • 3 oz berry jam or jelly, such as raspberry, blackberry or blueberry
  • 3 oz BBQ sauce
  1. In a large bowl, whisk together eggs, milk, vanilla, and cinnamon then set aside.
  2. With cast iron skillet (or Little Griddle) on grates, heat grill to medium-high.
  3. Cook bacon in skillet, remove and place on paper towels.
  4. Place 1 slice of Swiss cheese on 4 slices of the bread then layer pulled pork and 4 slices of bacon. Top with bread, making 4 sandwiches.
  5. Melt 1 tablespoon of butter in the skillet over medium-heat.
  6. Dip 2 of the sandwiches in the the egg mixture, coating the bread, then put on the skillet.
  7. Cook until golden brown, 3-4 minutes each side.
  8. Melt the other tablespoon of butter and repeat for the other 2 sandwiches.
  9. Cut the sandwiches diagonally from corner to corner and sprinkle with powdered sugar (optional).
  10. Pour preserves, maple syrup, BBQ sauce into dishes.
  11. Dip and enjoy.