Description
A classic Monte Cristo Sandwich recipe featuring layers of Swiss cheese, ham, and turkey between brioche bread, lightly coated with egg and fried to golden perfection. Served with a dusting of confectioner’s sugar and a side of warm red currant jelly for a delightful sweet and savory experience.
Ingredients
Scale
Bread and Spreads
- 3 slices farmhouse white sandwich bread, brioche, or challah (approx. 1/2-inch thick slices)
- 1 teaspoon Dijon mustard
- 1/4 cup red currant jelly or seedless raspberry jam
- 1 teaspoon red currant jelly or seedless raspberry jam
- Confectioner’s sugar, for dusting
Filling
- 2 slices Swiss cheese or shredded Gruyere (2 ounces)
- 2 slices ham (2 ounces)
- 2 slices turkey (2 ounces)
Egg Batter and Cooking
- 2 1/2 tablespoons unsalted butter, divided
- 1 large egg
- 1 tablespoon milk
- Pinch kosher salt
- Pinch ground nutmeg
- 1/2 tablespoon vegetable oil
Instructions
- Prepare the bread: Soften 1 tablespoon of butter and very lightly butter one side of two slices of the bread, and both sides of the third slice of bread. Spread Dijon mustard onto the unbuttered side of one slice of bread, and 1 teaspoon of jam or jelly onto the unbuttered side of the final slice.
- Assemble the sandwich: Layer 1 ounce of Swiss or Gruyere cheese on top of the Dijon-coated bread slice, followed by the ham, then place the fully buttered bread slice in the middle, add the turkey, top with another ounce of Swiss or Gruyere, and finally place the remaining slice of bread with the jelly side down. Trim the crusts if desired.
- Press the sandwich: Loosely wrap the sandwich with plastic wrap and weigh it down with a grill press or skillet for 5 minutes to compress and meld the ingredients.
- Dip in egg mixture: In a shallow dish, whisk together the egg, milk, salt, and nutmeg. Dip the sandwich into this mixture until some liquid absorbs into the bread but the sandwich remains intact.
- Cook the sandwich: Melt the remaining vegetable oil and butter over medium heat (about 350 degrees F) in a skillet. Cook the sandwich 4 minutes per side until golden brown and the cheese is melted. Transfer to paper towels to drain excess oil.
- Serve: Warm the remaining jam or jelly in a small saucepan or microwave. Dust the sandwich with confectioner’s sugar, slice it in half, and serve with the warmed jelly on the side.
Notes
- Use brioche or challah for a richer, more authentic taste.
- Pressing the sandwich helps it hold together and improves flavor melding.
- Do not soak the bread too much in the egg mixture to prevent it from falling apart.
- Use a cast iron skillet for even cooking and great crust formation.
- Dusting with confectioner’s sugar adds the traditional sweet touch balancing savory flavors.
Nutrition
- Serving Size: 1 sandwich
- Calories: 1382 kcal
- Sugar: 43 g
- Sodium: 1456 mg
- Fat: 80 g
- Saturated Fat: 45 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 111 g
- Fiber: 3 g
- Protein: 53 g
- Cholesterol: 521 mg
