Croque Monsieur Hot Dog
From Maple Leaf Foods
DATE: Wednesday, May 23rd, 2012
2 Large eggs
2 tbsp ( 30 mL) 35% Whipping cream
Pinch of salt
Pinch of cayenne pepper
Freshly ground black pepper, to taste
10 Grape tomatoes
2 VillaggioÂ® Sausage Buns
4 Knobs butter, about 4 tsp (20 mL)
2 SchneidersÂ® Juicy JumbosÂ® Original
7 ounces (150 g) SchneidersÂ® Deli Shaved Smoked Ham
2 tbsp (30 mL) SchneidersÂ® Oktoberfest Mustard
WHISK together eggs and cream in a shallow wide dish. Season with salt, cayenne pepper and freshly ground black pepper. Set aside.
PREHEAT grill to medium-high about 400Â°F (200Â°C). If you are using a griddle accessory for your grill this also needs to be preheated and sprayed with non-stick cooking spray to season the pan. If you donâ€™t have one a heavy bottomed fry pan will do.
GRILL grape tomatoes until charred and blistered. Set aside and keep warm.
CAREFULLY open up sausage buns, flattening them to make a uniform thickness. Dip buns into egg mixture allowing them to soak up as much liquid as they can. Drop butter on the griddle or fry pan and allow to melt. Place egg coated buns on griddle and cook until golden brown and crisp, about 3 minutes per side. Remove from pan and keep warm.
GRILL Juicy Jumbos for 6-8 minutes, turning frequently until lightly charred and heated through. During last 2 minutes also warm shaved ham on the griddle.
RETURN French toast buns to grill and spread 1 tbsp (15 mL) of mustard onto topside of each bun. Place a grilled hot dog and Â˝ of the shaved ham on other side of bun and top with grated cheese. Line up 5 grape tomatoes on one side of the hot dog, fold bun over and serve immediately.