Pulled Pork Monte Cristo Sandwich
The great thing about smoking a Boston Butt is how much meat it yields. There’s almost always extra, which means we’re always trying to find new and interesting ways to use pulled pork. Enter the Pulled Pork Monte Cristo, an indulgent take on a nearly forgotten classic.
Once popular, today Monte Cristo sandwiches are one of those things that few people have heard of and even fewer have had. A sweet and savory staple at roadside diners, the traditional Monte Cristo is a luscious marriage of French toast, ham, turkey, and cheese. However, this recipe amps up the savory flavor by using applewood bacon and leftover pulled pork for the meat.
Depending on the region, a Monte Cristo is usually served with a berry jam or maple syrup. Since both are delicious and pulled pork calls for BBQ sauce, we recommend trying all three. Pick your favorite or take turns using each.
Wood Pellet Flavor -Hickory, Maple
In a large bowl, whisk together eggs, milk, vanilla, and cinnamon then set aside.
- With cast iron skillet (or Little Griddle) on grates, heat grill to medium-high.
- Cook bacon in skillet, remove and place on paper towels.
- Place 1 slice of Swiss cheese on 4 slices of the bread then layer pre-cooked pulled pork and 4 slices of bacon. Top with bread, making 4 sandwiches.
- Melt 1 tablespoon of butter in the skillet over medium-heat.
- Dip 2 of the sandwiches in the the egg mixture, coating the bread, then put on the skillet.
- Cook until golden brown, 3-4 minutes each side.
- Melt the other tablespoon of butter and repeat for the other 2 sandwiches.
- Cut the sandwiches diagonally from corner to corner and sprinkle with powdered sugar (optional).
- Pour preserves, maple syrup, BBQ sauce into dishes.
- Dip and enjoy.