The San Diego State Aztecs had their last home football game of the season Saturday. Normally, our games start at about 5:30, so tailgating is pretty traditional. Today, the games started at 12:30 - which meant a breakfast tailgate. Or maybe brunch.
Breakfast on the grill? I thought of French toast. Brunch on the grill? Grilled cheese sandwiches. What do you get when you combine French Toast and grilled cheese sandwiches? Monte Cristo sandwiches on the grill of course. Well, as our mascot, now the Aztec Warrior, was previously named Monty Montezuma, we decided on Grilled Monty Zuma Sandwiches. Here's how we made them:
Grilled Monte Zuma Sandwiches
- 8 slices French bread
- 1 cup milk
- 1/2 cup egg beaters (or 2 eggs)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 8 slices Canadian bacon
- 4 slices Provolone cheese
- 1/4 cup maple syrup
Mix the milk and eggs together on a shallow bowl. Add the vanilla and cinnamon. Briefly soak each piece of bread in the egg mixture and place on the grill.
Take a brief rest for a mimosa. This isn't strictly necessary. Depending on how much you like football.
Watch the bread carefully and turn once the bread is lightly cooked on one side. Add two slices of Canadian bacon to 4 of the slices, and place a slice of Provolone cheese on top of that. Cover the grill until the cheese is melted.
Pour about 1 tablespoon on maple syrup over each of the 4 plain slices of bread and put each on top of one of the cheese and Canadian bacon slices. Grill for another minute.
Remove the sandwiches from the grill and enjoy this crunchy, savoury, sweet and melty sandwich!