This Monte Cristo sandwich is a classic French toast-style sandwich. Now you don't have to wait for a trip to a local diner to get your craving fulfilled. You can make your own! The sandwich filling is a combination of sliced ham, turkey or chicken, and cheese, along with mustard or mayonnaise. The assembled sandwich is battered in an egg mixture and then it's browned on both sides.
You can use sliced, boiled or baked deli ham and turkey or leftover sliced ham in the sandwich. While the classic cheese is gruyere or Swiss, feel free to try other favorites such as Havarti cheese. The bread should be a sturdier sandwich bread with even slices and same sized pieces. Pre-sliced white bread will work, just don't overfill your sandwich. Choose whatever mustard you like best. Dijon is, of course, the classic for this sandwich, but you could opt for a grainer mustard, honey mustard, or any combination of mustards.
For a more complete meal, serve this sandwich with a cup of tomato soup or a fresh, bright green salad. You'll want a slightly acidic dressing to balance the richness of the sandwich. Or serve the sandwich as is or alongside a handful of potato chips. If you have leftover sandwiches, wrap them tightly in aluminum foil and store in the refrigerator. The Monte Cristo can be reheated in a warm oven (be sure to place it on a baking sheet since the cheese will likely melt and drip) or in a hot pan on the stove.
- 18 slices bread
- 6 slices ham
- 6 slices turkey or chicken
- 12 slices Swiss or Gruyere cheese
- Optional: mustard and mayonnaise
- 3 large eggs
- 1/3 cup milk
- 1/8 teaspoon salt
- For each sandwich use 3 slices of bread. Butter one side of bread first, then cover with a slice of ham and a slice of turkey or chicken.
- Butter both sides of the second slice of bread and spread with a little mustard or other dressing, if desired. Place the bread slice on top of turkey or ham slice and top with 2 thin slices of cheese.
- Butter the third slice for top; press sandwich lightly and trim crusts.
- Cut each sandwich into halves diagonally and secure with toothpicks.
- In a medium bowl, beat eggs with milk and salt.
- Heat a skillet or griddle over medium heat. Add butter to coat the pan.
- Carefully dip the sandwich halves into the egg mixture.
- Brown the sandwiches on all sides, adding more butter to the pan when necessary. Remove toothpicks before serving and serve immediately while still hot and crispy.
|Nutritional Guidelines (per serving)|