Monte Cristo Sandwiches
These really have it all. Monte Cristo sandwiches are hot, cheesy, crispy, and just right for a celebratory mood....whatever the reason. Equally salty and sweet, they pair rich Gruyère with savory ham and a bright layer of jam before taking a bath in beaten egg and then getting fried up in lots of butter until beautifully golden brown. It's like French toast plus a ham and cheese sando all wrapped up into one decadent package. This decidedly American variation on the croque monsieur is worthy of the best jam and the finest ham you can find!
Servings 2 sandwiches
Equipment
- shallow dish (for dipping sandwiches in beaten egg)
- large frying pan
Ingredients
- 4 slices sturdy white bread
- 8 ounces Gruyère, shredded
- 6 ounces ham, thinly sliced
- 4 teaspoons Dijon mustard
- 4 teaspoons raspberry, cherry, or rhubarb jam
- 2 large eggs
- ¼ cup half & half
- pinch kosher salt
- 4 tablespoons salted butter, divided
- sprinkle of powdered sugar
Instructions
- Place two of the bread slices on a work surface and spread half of the Dijon mustard over each. Then top each slice with 2 ounces of the shredded Gruyère. Layer half of the ham over each, and then top evenly with the remaining cheese.
- Spread the jam evenly over the two remaining bread slices and assemble the sandwiches, pressing down gently to adhere.
- In a shallow dish, beat together the eggs, half & half, and salt.
- In a large frying pan over medium heat, melt 2 tablespoons of the butter. Carefully dip both sides of the sandwiches into the egg mixture before placing them in the pan.
- Cook until golden brown on each side, about 3 minutes per side.
- Transfer the sandwiches to a cutting board and slice them in half. Lightly sprinkle powdered sugar over the top to serve, if desired.