Panettone Monte Cristo

Serving Size: 1

Ingredients

  • 2 thick (1″) slices Galup Pear and Chocolate Panettone
  • 1 egg
  • 1 tablespoon milk
  • 6 very thin slices Prosciutto di Parma
  • 2 tablespoons Oregon Grower’s Raspberry Jam
  • 6 thin slices Comice Pear
  • 12 – 3 oz Italian Dolce Gorgonzola
  • 2 tablespoons butter
  • Confectioner’s sugar (optional)

Preparation

Whisk together egg and milk in a shallow pan large enough to fit bread slice.

Melt butter in a skillet over medium-low heat.

Dip bread slices into egg and milk mixture on both sides.

Add to skillet and cook until brown on both sides.

Remove bread and place on a plate. Spread one side of each piece of bread with a thin layer of raspberry jam.

On one side lay Prosciutto slices, then pear slices.

Top with slices of gorgonzola.

Return sandwich to skillet. Cook over low-medium heat until warmed through and cheese is melted.

Sprinkle confectioners sugar on top (optional).