California Cristo with Raspberry Habanero Dipping Sauce

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Description

California Raisin Marketing Board

Ingredients

Raspberry Purée, Strained: 2-1/2 Cups
Mayonnaise: 1/4 Cup
Habanero Hot Sauce: 1/4 Cup (2 Ounces)
Eggs, Beaten: 18 Large
Granulated Sugar: 1/2 Cup
Half-And-Half: 1 Quart
Vanilla Extract: 2 Tablespoons
Amaretto: 3/4 Cup (6 Ounces)
Cinnamon Raisin Bread: 24 Slices
Honey Mustard: 1/2 Cup
Baby Swiss Cheese: 24 Slices
TURKEY HAM, Sliced Thin: 24 Ounces
SMOKED TURKEY, Sliced Thin: 24 Ounces
Clarified Butter: As Needed
Powdered Sugar: As Needed
* Click to ingredient to choose one

Directions

1
RASPBERRY HABANERO DIPPING SAUCE: Mix ingredients together. Cover and hold for service in the refrigerator.
2
FRENCH TOAST BATTER: Beat eggs with sugar until light and fluffy. Slowly add half-and-half, stirring gently.
3
Stir in vanilla and Amaretto.
4
Cover and refrigerate until ready to use.
5
ASSEMBLY: Spread about 1 teaspoon mustard on one side of each slice of bread. Top each piece with 1 slice cheese.
6
Layer 12 pieces of bread with 2 ounces sliced ham and the remaining 12 pieces bread with 2 ounces sliced turkey.
7
Turn and stack pieces with ham and turkey sides together -- to make 12 sandwiches.
8
SERVICE: Dip each sandwich in batter and turn to coat both sides. Allow excess batter to drain back into bowl.
9
Grill sandwiches on a hot griddle brushed with clarified butter, turning once, until lightly browned on both sides.
10
Cut into thirds; sprinkle with powdered sugar. Serve with reserved Raspberry sauce on the side.