Monte Cristo Sandwich Recipe
User Reviews
5
Monte Cristo Sandwich Recipe
Description
This Monte Cristo Sandwich recipe features a multilayered classic with Swiss or Gruyere cheese, ham, and turkey between slices of lightly buttered bread. The addition of Dijon mustard and sweet red currant jelly introduces a subtle sharpness and fruity contrast to the rich meats and cheeses. Before cooking, the sandwich is pressed and soaked in a seasoned egg custard mixture including egg, milk, salt, and nutmeg, which coats the bread to create a crisp exterior reminiscent of French toast.
Cooking takes place in a skillet over medium heat with a combination of butter and vegetable oil for browning and flavor. The sandwich is cooked 3-4 minutes per side until it is nicely browned and the cheese has melted. The result is a warm, indulgent sandwich with layers of melted cheese, savory ham and turkey, and the sweet and tangy notes from mustard and jelly.
Serving the sandwich fresh and warm highlights its textures and flavors, and trimming the crusts is optional depending on preference. The balance of sweet and savory ingredients makes it suitable for brunch, lunch, or a hearty snack.
Ingredients
- 3 lices farmhouse white sandwich bread approx. 1/2-inch thick slices, or brioche or challah
- 2-1/2 tablespoons butter divided (I use European-style, such as Kerrygold or Plugra, unsalted
- 1 teaspoon Dijon mustard
- 1/4 cup Red currant jelly plus 1 teaspoon, divided, or seedless raspberry jam
- 2 lices swiss cheese or shredded Gruyere (2 ounces)
- 2 lices ham (2 ounces)
- 2 lices turkey (2 ounces)
- 1 large egg
- 1 tablespoon milk
- pinch kosher salt
- pinch ground nutmeg
- 1/2 tablespoon vegetable oil
- confectioners sugar for dusting
Instructions
- 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 sandwich in the following order: 1 ounce/slice of Swiss/Gruyere on top of the Dijon, followed by the ham, the slice of fully buttered bread, turkey, 1 ounce/slice of Swiss/Gruyere, and the remaining slice of bread, jelly side down. Trim crusts, if desired.
- Loosely wrap the sandwich with plastic wrap and weigh it down with a grill press or skillet for 3-5 minutes.
- In a shallow dish, whisk together egg, milk, salt, and nutmeg. Dip sandwich into the egg mixture, until some of the liquid absorbs into the bread, but it isn't falling apart.
- Melt together vegetable oil and remaining butter over medium heat (350 degrees F) in a skillet (I like to use cast iron). Cook 3-4 minutes per side, until sandwich is golden and cheese is melted. Transfer to paper towels to drain.
- Heat remaining jam or jelly in a small saucepan or microwave until warmed. Dust sandwich with confectioner's sugar, slice in half, and serve with jelly on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1sandwich
Amount Per Serving
Calories 1382 kcal
% Daily Value*
| Calories | 1382kcal | 69% |
| Carbohydrates | 111g | 37% |
| Protein | 53g | 106% |
| Fat | 80g | 123% |
| Saturated Fat | 45g | 225% |
| Cholesterol | 521mg | 174% |
| Sodium | 1456mg | 61% |
| Potassium | 445mg | 9% |
| Sugar | 43g | 86% |
| Vitamin A | 2160IU | 43% |
| Vitamin C | 7.5mg | 8% |
| Calcium | 582mg | 58% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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