If you were the sort of dad whose great regret in parenthood (so far) is not being willing or able to introduce your child to the garbage foods we ate in the 90s – think pizza rolls/hot pockets, bowtie pasta, blue raspberry everything – then we have just two words for you: you’re welcome. Here it is, folks: a Bennigan’s Monte Cristo sandwich, with a few modest modifications – no deep frying sorry— to save you and your toddlers soul and stove.
Yeah, it’s good. But you already know that. What you want to know is this: it’s easy and quick to put together, and can be readily modified to fit what you have in the pantry or fridge. Your child won’t have any idea what it is, or why it makes you light up, but as soon as he/she tries it, (s)he’ll get it: melted cheese, animal protein, sugar, carbs, and eggs just taste amazing together.
We like to quarter the sandwich: both small and big enough to hold and devour without turning to a stringy mess all over your child’s hands (and attire).
As noted earlier, you can swap in and out whatever meats and cheese you have; feel free to throw pickles in the mix, or use different condiments–just keep the application light so it doesn’t make the insides soggy. For a sweet version, check out our Hong Kong style french toast: it’s stuffed with peanut butter and prepared in a similar way.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
