Classic Monte Cristo Sandwich (Print Version)
# Ingredients:
→ For Cooking and Serving
01 -
Powdered sugar for sprinkling
02 -
2 tablespoons unsalted butter
03 -
Raspberry jam to dip
→ For the Egg Batter
04 -
Pinch of black pepper
05 -
Pinch of salt
06 -
60 ml milk
07 -
2 big eggs
→ For the Sandwich
08 -
4 slices Swiss cheese
09 -
4 slices turkey
10 -
4 slices ham
11 -
4 slices thick white bread
# Instructions:
01 -
Move your hot sandwiches onto a plate lined with paper towels so extra butter gets soaked up. Let them chill for a bit. Sprinkle some powdered sugar on top with a little shaker or sieve. Cut across to make triangles, then hand them out with a scoop of raspberry jam for dunking.
02 -
Soak each sandwich in the eggy mix, making sure both sides are covered well. Give them a quick shake so you don't leave puddles. Pop them right into your skillet. Sear until both sides are crispy and golden, about three or four minutes per side. Once the cheese looks gooey and the egg outside is fully cooked, they're good to go.
03 -
Set a big skillet on medium heat. Toss in the butter, swirling it around so it coats every inch as it melts.
04 -
Crack your eggs into a wide, shallow bowl and pour in the milk, salt, and pepper. Whisk it all together until it's light and bubbly.
05 -
Stack two slices of ham, two turkey, and two cheese between thick slices of bread to make a sandwich. Squish them just a little so the insides stay put. Chop off the crusts if you want a classic look.
# Notes:
01 -
Classic Monte Cristo shows up with a sprinkle of powdered sugar and sweet raspberry jam for that awesome mix of flavors.
02 -
Going with thick or even day-old bread keeps it from turning soggy when you dunk it in the egg.
03 -
Not just for brunch—this one hits the spot for lunch or dinner too.
04 -
The outer crust should remind you of French toast—cooked through without getting super dark.