Description
A classic Monte Cristo sandwich combines the richness of ham, turkey, and Swiss cheese with a delightful French toast-like exterior. Perfectly golden-brown and dusted with powdered sugar, this sweet and savory combination makes for an irresistible breakfast or lunch option.
Ingredients
Scale
- 4 slices of white bread
- 4 slices of ham
- 4 slices of turkey
- 4 slices of Swiss cheese
- 2 large eggs
- 1/4 cup of milk
- A pinch of salt and pepper
- 2 tablespoons of unsalted butter
- Powdered sugar (for dusting)
- Raspberry jam (for serving)
Instructions
- Assemble the Sandwiches: For each sandwich, layer 2 slices of ham, 2 slices of turkey, and 2 slices of Swiss cheese between two slices of bread. Press the sandwiches gently to compact them and trim the crusts if desired for a more traditional presentation.
- Prepare the Egg Mixture: In a shallow dish, whisk together the eggs, milk, salt, and pepper until well combined. This custard-like mixture will give the sandwich its characteristic French toast exterior.
- Heat the Skillet: Melt the butter in a large skillet over medium heat, ensuring the entire cooking surface is coated to prevent sticking.
- Dip the Sandwiches: Carefully dip each assembled sandwich into the egg mixture, making sure both sides and all edges are well coated. Let any excess mixture drip off before cooking.
- Cook to Golden Perfection: Place the egg-coated sandwiches into the hot skillet and cook until they’re golden brown on both sides, approximately 3-4 minutes per side. The cheese should be melted and the exterior should be crisp.
- Drain Excess Oil: Once cooked, transfer the sandwiches to a paper towel-lined plate to absorb any excess butter or oil.
- Finish and Serve: Dust the sandwiches lightly with powdered sugar using a fine mesh sieve. Slice each sandwich diagonally to create two triangular halves, and serve hot with a side of raspberry jam for dipping.
Notes
- Monte Cristo sandwiches originated in French cafés as a variation of the Croque Monsieur. They became popular in America in the 1950s.
- For an extra-crispy exterior, some restaurants deep-fry the entire sandwich instead of pan-frying.
- If you prefer, you can use sourdough or brioche bread for more flavor.
- For a complete breakfast experience, serve with fresh fruit on the side.
- Some variations include Gruyère cheese instead of Swiss or adding a thin layer of Dijon mustard.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 8g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 225mg