Monte Cristos with Raspberry Yogurt Dip

Classic Monte Cristos are updated for two with waffles sauteed until golden brown and layered with cheese, ham and turkey. MORE+ LESS-

Bake-Off® Contest 42, 2006

Lewisville, Texas

slices packaged precooked bacon (from 2.1-oz package)

1/4

cup seedless raspberry jam

container (6 oz) Yoplait® Original yogurt red raspberry

tablespoon unsalted butter

frozen plain waffles

slices (3/4 to 1 oz each) Swiss cheese

slices (1/3 to 1/2 oz each) cooked honey ham

slices (1/3 to 1/2 oz each) cooked turkey

Powdered sugar

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1

Heat bacon as directed on package; set aside. In small bowl, mix jam and yogurt; set aside.
2

In 12-inch skillet, melt butter over medium-low heat. Add 2 waffles; cook 3 to 4 minutes or until ridges are golden brown and tops begin to soften. Turn waffles; add remaining 2 waffles to skillet.
3

On each of first 2 toasted waffles, layer 1 Swiss cheese slice, 2 ham slices, 1 bacon slice, 1 Swiss cheese slice, 1 bacon slice, 2 turkey slices and 1 Swiss cheese slice (evenly arrange cheese so sandwich will hold together). Top each with remaining hot waffle, toasted side down. Cook about 2 minutes or until bottom waffles are browned.
4

Turn sandwiches; cover and cook about 4 minutes longer or until waffles are browned and cheese is melted. Cut sandwiches in half; lightly sprinkle with powdered sugar. Serve with raspberry sauce for dipping.