Monte Cristo Sandwich

Name: Monte Cristo Sandwich
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 sandwiches servings
Cuisine: American
Ingredients: 1 large egg; 1/3 cup whole milk; Kosher salt; Freshly ground black pepper; 4 (1/2-inch-thick) slices white sandwich bread; 2 teaspoons Dijon mustard; 3 ounces thinly sliced ham; 3 ounces thinly sliced roasted turkey breast; 3 ounces thinly sliced Emmentaler cheese; 2 tablespoons unsalted butter (1/4 stick); Powdered sugar, for dusting; Red currant jelly, for serving

Jennifer

1 year ago

Cuisine: American

Categories: Savory Breakfasts, Breakfast & Sandwiches

Recipe Source: Chow Hound

A Monte Cristo sandwich is a decadent and savory indulgence. Imagine this: layers of thinly sliced ham and turkey, melted Swiss cheese, all between slices of bread that have been dipped in a rich egg batter and fried to golden perfection. It's like French toast met a ham and cheese sandwich and they fell madly in love! Often dusted with powdered sugar and served with a side of sweet jam for dipping, it's a truly satisfying and unique culinary experience.

Monte Cristo Sandwich recipe - American easy difficulty dish

Tags:

cheesy

Difficulty: EASY

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serving Size: 2 sandwiches

Ingredients:

1 large egg
1/3 cup whole milk
Kosher salt
Freshly ground black pepper
4 (1/2-inch-thick) slices white sandwich bread
2 teaspoons Dijon mustard
3 ounces thinly sliced ham
3 ounces thinly sliced roasted turkey breast
3 ounces thinly sliced Emmentaler cheese
2 tablespoons unsalted butter (1/4 stick)
Powdered sugar, for dusting
Red currant jelly, for serving

Directions:

Place the egg and milk in a wide, shallow plate and season with salt and pepper. Whisk until the egg is broken up and evenly incorporated; set aside.
Place 2 slices of the bread on a work surface and spread 1 teaspoon of mustard on each. Divide the ham and turkey between the mustard-coated bread slices. Place half of the cheese on top of each pile of meat. Close the sandwiches with the remaining 2 slices of bread. Press gently on the tops of the sandwiches to compact slightly.
Melt the butter in a large nonstick frying pan over medium-low heat until foaming. Using your hands, place 1 sandwich in the reserved egg mixture, flipping to coat both sides. Place the sandwich in the frying pan. Repeat with the second sandwich.
Fry undisturbed until the bottoms of the sandwiches are golden brown, about 4 to 5 minutes. Flip and fry until the other side is golden brown and the cheese is melted, about 4 to 5 minutes more.
Transfer to serving plates, dust with powdered sugar, and serve with red currant jelly.

Ingredients:

1 large egg

1/3 cup whole milk

Kosher salt

Freshly ground black pepper

4 (1/2-inch-thick) slices white sandwich bread

2 teaspoons Dijon mustard

3 ounces thinly sliced ham

3 ounces thinly sliced roasted turkey breast

3 ounces thinly sliced Emmentaler cheese

2 tablespoons unsalted butter (1/4 stick)

Powdered sugar, for dusting

Red currant jelly, for serving

Directions:

Place the egg and milk in a wide, shallow plate and season with salt and pepper. Whisk until the egg is broken up and evenly incorporated; set aside.

Place 2 slices of the bread on a work surface and spread 1 teaspoon of mustard on each. Divide the ham and turkey between the mustard-coated bread slices. Place half of the cheese on top of each pile of meat. Close the sandwiches with the remaining 2 slices of bread. Press gently on the tops of the sandwiches to compact slightly.

Melt the butter in a large nonstick frying pan over medium-low heat until foaming. Using your hands, place 1 sandwich in the reserved egg mixture, flipping to coat both sides. Place the sandwich in the frying pan. Repeat with the second sandwich.

Fry undisturbed until the bottoms of the sandwiches are golden brown, about 4 to 5 minutes. Flip and fry until the other side is golden brown and the cheese is melted, about 4 to 5 minutes more.

Transfer to serving plates, dust with powdered sugar, and serve with red currant jelly.