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Ranch Monte Cristo BLT Sandwich

Makes 4 to 8 servingsSandwich Recipes from

Prep Time: 30 min.
Cook Time: 40 min.
Chill Time: Overnight


  • 1 - packet (1 ounce) Ranch Salad Dressing and Seasoning Mix

  • 1/2 - cup sour cream

  • 4 - large eggs

  • 1-1/2 - cups milk

  • 2 - French baguettes (12-inches), halved length-wise

  • 1 - medium tomato, thinly sliced and halved

  • 1/2 - of a small onion, thinly sliced and separated into rings

  • 1 - small avocado, peeled, seeded, diced

  • 2 - Tablespoon mayonnaise
    2 to 4 - large Romaine lettuce leaves, washed, dried, and center rib removed

  • 6 - slices bacon, cooked


  1. Reserve 1 teaspoon Ranch Dressing and Seasoning Mix.  In a medium bowl, mix together sour cream and remaining dressing packet.  Whisk in eggs and milk.  Divide baguette halves, cut sides down, between two 13 x 9 x 2 baking dishes.  Pour egg mixture evenly over bread in each baking dish, about 1 1/2 cups egg mixture in each baking dish.  Cover and refrigerate overnight.  Remove baking dishes from refrigerator.  Place baguettes on a tray.

  2. Discard any excess liquid from dishes. Wash and wipe out baking dishes. Spray bottoms of baking dishes with non-stick spray.  Place baguettes back in dishes, cut sides up.  Turn oven to 350 degrees.  Place dishes in oven.  Bake 35-40 minutes, or until tops are puffed and lightly golden.  Toss together tomatoes and onions with reserved one teaspoon of dressing mix in a shallow bowl or pie plate. If desired, season with salt and pepper.  In a small bowl, mash together avocado and mayonnaise creating a chunky spread.

  3. Once French toast is removed from oven, transfer baguette bottoms to a large platter.  Spread some of the avocado spread over bottoms.  Assemble as follows: lettuce, bacon, tomato mixture.  Divide remaining avocado spread between baguette tops.  Place baguette tops cut sides down on tomato mixture.  Quarter French Toast BLTs and serve warm.

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