Ranch Monte Cristo BLT Sandwich
Makes 4 to 8 servings

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

Ingredients

• 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

Directions

1. Reserve 1 teaspoon Ranch Dressing and Seasoning Mix.
2. In a medium bowl, mix together sour cream and remaining dressing packet.
3. Whisk in eggs and milk.
4. Divide baguette halves, cut sides down, between two 13 x 9 x 2 baking dishes.
5. Pour egg mixture evenly over bread in each baking dish, about 1 1/2 cups egg mixture in each baking dish.
6. Cover and refrigerate overnight.
7. Remove baking dishes from refrigerator.
8. Place baguettes on a tray.
9. Discard any excess liquid from dishes. Wash and wipe out baking dishes. Spray bottoms of baking dishes with non-stick spray.
10. Place baguettes back in dishes, cut sides up.
11. Turn oven to 350 degrees.
12. Place dishes in oven.
13. Bake 35-40 minutes, or until tops are puffed and lightly golden.
14. 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.
15. In a small bowl, mash together avocado and mayonnaise creating a chunky spread.
16. Once French toast is removed from oven, transfer baguette bottoms to a large platter.
17. Spread some of the avocado spread over bottoms.
18. Assemble as follows: lettuce, bacon, tomato mixture.
19. Divide remaining avocado spread between baguette tops.
20. Place baguette tops cut sides down on tomato mixture.
21. Quarter French Toast BLTs and serve warm.