Description
This Monte Cristo Sandwich is a decadent and delicious combination of ham, turkey, Swiss cheese, and a touch of sweetness from red currant jelly, all layered between buttery bread and pan-fried to golden perfection. It's a perfect indulgent meal ready in just 20 minutes.
Ingredients
Scale
Bread and Spreads
- 3 slices farmhouse white sandwich bread, brioche, or challah (approx. 1/2-inch thick slices)
- 2-1/2 tablespoons unsalted butter, divided
- 1 teaspoon Dijon mustard
- 1/4 cup red currant jelly or seedless raspberry jam, plus 1 teaspoon, divided
Cheese and Meat
- 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 and Spreads: Soften 1 tablespoon of butter and very lightly butter one side of two slices of the bread, and both sides of the third slice. Spread Dijon mustard onto the unbuttered side of one slice, 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 mustard slice, followed by the ham, then the fully buttered bread slice, turkey, the remaining cheese slice, and finally the slice of bread with jelly side down. Trim crusts if desired.
- Press the Sandwich: Loosely wrap the sandwich with plastic wrap and weigh it down with a grill press or heavy skillet for 3 to 5 minutes to meld the layers together.
- Prepare the Egg Mixture and Dip: In a shallow dish, whisk together the egg, milk, salt, and nutmeg. Dip the sandwich into this mixture until some liquid is absorbed but the bread is still intact.
- Cook the Sandwich: Melt the vegetable oil and remaining butter together over medium heat (about 350 degrees F) in a skillet. Cook the sandwich for 3 to 4 minutes on each side until golden brown and the cheese melts. Drain on paper towels.
- Finish and Serve: Warm the remaining teaspoon of jam in a small saucepan or microwave. Dust the sandwich with confectioner’s sugar, slice it in half, and serve with the warm jam on the side.
Notes
- Use sturdy bread like brioche or challah for the best texture and flavor.
- Pressing the sandwich before dipping helps keep it together during cooking.
- Adjust the cooking heat as needed to avoid burning the bread before the cheese melts.
- Substitute turkey and ham with other deli meats if preferred.
- For a less sweet version, reduce the jam or skip the confectioner’s sugar dusting.
- Use a cast iron skillet for even cooking and crispiness.
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
