Monte Cristo Sandwich (Print Version)
# Ingredients:
→ For the Sandwich
01 -
4 slices white bread, preferably thick-cut
02 -
4 slices ham
03 -
4 slices turkey
04 -
4 slices Swiss cheese
→ For the Egg Batter
05 -
2 large eggs
06 -
¼ cup milk
07 -
Pinch of salt
08 -
Pinch of black pepper
→ For Cooking and Serving
09 -
2 tablespoons unsalted butter
10 -
Powdered sugar, for dusting
11 -
Raspberry jam, for serving
# Instructions:
01 -
Lay out the bread slices and build two sandwiches by placing 2 slices of ham, 2 slices of turkey, and 2 slices of Swiss cheese between two slices of bread. Gently press down to compact the fillings. If desired, trim the crusts for a more traditional presentation.
02 -
In a shallow dish wide enough to fit the sandwiches, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
03 -
Place a large skillet over medium heat and add the butter. Allow it to melt completely and coat the bottom of the pan evenly.
04 -
Carefully dip each sandwich into the egg mixture, turning to coat both sides thoroughly. Let excess drip off, then immediately place in the hot skillet. Cook until golden brown and crispy, about 3-4 minutes per side. The cheese should be melted and the egg coating set.
05 -
Transfer the cooked sandwiches to a paper towel-lined plate to absorb any excess butter. Let rest for a minute before dusting the tops with powdered sugar using a small sieve or shaker.
06 -
Cut each sandwich diagonally to create two triangles. Serve immediately while hot, with a small dish of raspberry jam on the side for dipping.
# Notes:
01 -
The Monte Cristo is traditionally served with powdered sugar and raspberry jam, creating a delightful sweet-savory contrast.
02 -
For best results, use slightly stale or thick-cut bread that will hold up to the egg mixture without becoming soggy.
03 -
This sandwich is perfect for brunch but also makes a delicious lunch or dinner option.
04 -
The egg coating should be similar to French toast - fully cooked but not overly browned.