Description
Experience the delicious and indulgent Monte Cristo Sandwich, a perfect blend of ham, turkey, Swiss cheese, and a touch of sweetness from red currant jelly, all dipped in egg batter and pan-fried to golden perfection. This classic sandwich is a delightful treat for lunch or dinner, offering a crispy crust with a gooey, savory inside.
Ingredients
Scale
Bread and Butter
- 3 slices farmhouse white sandwich bread, brioche, or challah (approx. 1/2-inch thick slices)
- 2-1/2 tablespoons unsalted butter, divided (European-style recommended)
Spreads and Fillings
- 1 teaspoon Dijon mustard
- 1/4 cup red currant jelly or seedless raspberry jam, plus 1 teaspoon, divided
- 2 slices Swiss cheese or shredded Gruyere (2 ounces)
- 2 slices ham (2 ounces)
- 2 slices turkey (2 ounces)
Egg Mixture
- 1 large egg
- 1 tablespoon milk
- Pinch kosher salt
- Pinch ground nutmeg
Cooking
- 1/2 tablespoon vegetable oil
- Confectioner’s sugar, for dusting
Instructions
- Prepare the Bread: Soften 1 tablespoon of butter and lightly butter one side of two slices of bread, and both sides of the third slice. Spread Dijon mustard onto the unbuttered side of one bread slice, and 1 teaspoon of jelly onto the unbuttered side of the other.
- Assemble Sandwich: Layer 1 ounce of Swiss or Gruyere cheese on top of the Dijon mustard slice, then add ham, followed by the fully buttered bread slice, turkey, remaining cheese, and finally the jelly-spread bread slice with jelly side down. Trim crusts if preferred.
- Press Sandwich: Loosely wrap the sandwich in plastic wrap and press it down with a grill press or skillet for 5 minutes to compact flavors and improve cooking.
- Prepare Egg Mixture and Dip: In a shallow dish, whisk together egg, milk, salt, and nutmeg. Dip the sandwich into the mixture until the bread absorbs liquid but remains intact.
- Cook the Sandwich: Heat vegetable oil and remaining butter in a skillet over medium heat (about 350 degrees F). Cook the sandwich for 4 minutes on each side until golden brown and cheese is melted. Drain on paper towels.
- Serve with Jelly: Warm the remaining jelly in a saucepan or microwave. Dust the sandwich with confectioner’s sugar, slice in half, and serve alongside the warmed jelly.
Notes
- Using brioche or challah bread adds extra richness and sweetness to the sandwich.
- Pressing the sandwich before cooking helps it hold together and creates a better crust.
- If desired, substitute turkey and ham with other deli meats like roasted chicken or smoked turkey.
- The confectioner’s sugar adds a classic touch of sweetness to balance the savory flavors.
- Use a cast iron skillet for even heat and better browning.
- Adjust the amount of jelly to taste, or try different jams like apricot or strawberry for variation.
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
