*This post is sponsored by King’s Hawaiian. All opinions are mine!
So I have a thing with Monte Cristo sandwiches. My mom and I used to head to a restaurant in South Coast Plaza (anyone remember Magic Pan?!) for their Monte Cristo’s, salads with raspberry vinaigrette and delicious rosemary bread. It is where I fell in love with the salty and sweet sandwiches. And now when I see them on any menu, I HAVE to have it. Because you don’t find them that often. And I have a thing about brunch. I “go pupule” over a good brunch. When I was thinking about the perfect recipe for Easter brunch, I thought a Monte Cristo would be perfect. Easter is all about ham, everything is better with cheese and raspberry jam just about screams brunch, am I right? What the heck is “go pupule?” It means go crazy in Hawaiian. Add this phrase to your lexicon. It is super fun to say.
While a traditional Monte Cristo is pretty much a sandwich made on french toast, I decided that sweetness of the King’s Hawaiian bread would work perfectly for this. And I also decided that sandwiches are too boring. I wanted to do this dish a little bit differently. So I decided that Monte Cristo Roll Ups just made sense. It takes only a few ingredients, and not a lot of time, so I think it is a great dish to add in to your Easter brunch entertaining. The key is SEEDLESS raspberry jam. Ain’t nobody got time for all those seeds. And you need a good gruyere – one that is salty and smells a little bit like feet. Trust me, it makes this taste the best. I “go pupule” over a feet-y gruyere.