The Monte Cristo Sandwich combines French toast with a ham and cheese sandwich. It is the American version of the French croque-monsieur, which is also a grilled ham and cheese sandwich. Regional variations include turkey, Cheddar or Gruyere cheese instead of Swiss, dipping sauce and of course: To powdered sugar or not to powdered sugar? That is the question. We're The Devilish Dish, of course we powdered sugar. And we serve warmed raspberry jam for dipping. Why have a "fried ham and cheese" sandwich when you can have a "Monte Cristo"?
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| The Monte Cristo Party |
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| Spread 4 slices of Texas toast evenly with mustard. Do you think in Texas they just call it toast? |
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| Top mustard with a slice of Swiss cheese, then a layer of ham. |
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| Next add a layer of turkey. |
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| Top turkey with remaining slices of Swiss cheese. |
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| Top with remaining slices of bread to form 4 sandwiches. |
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| Whish together eggs, milk, salt, pepper and nutmeg. |
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| Warm raspberry jam in a saucepan over low heat. |
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| Melt butter on a griddle over medium heat. |
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| Dip sandwiches in egg mixture. Coat both sides well and place on griddle. Grill 4 minutes per side, until golden brown. |
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| Dust with powdered sugar. |
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| Serve with warmed raspberry jam for dipping. YUM! |
Monte Cristo Sandwich
8 slices Texas Toast bread
4 teaspoons Dijon mustard
1 pound Swiss cheese, thinly sliced
1/2 pound Black Forest ham, thinly sliced
1/2 pound roasted turkey breast, thinly sliced
4 eggs
1/2 cup milk
salt and pepper to taste
1/2 teaspoon freshly grated nutmeg
3 tablespoons butter
powdered sugar
1 jar raspberry jam
Spread 4 slices of bread evenly with mustard. Top each with 1 slice of cheese. Next layer on ham, then turkey. Cover with remaining cheese. Top with remaining slices of bread to form 4 sandwiches. In a shallow dish, whisk together: eggs, milk, salt, pepper and nutmeg. Empty raspberry jam into a small sauce pan over low heat. Allow to warm until jam becomes sauce-like. Melt butter on a griddle over medium heat. Dip sandwiches in egg mixture to coat well on both sides. Place sandwiches on griddle and cook until golden brown, about 4 minutes per side. Cut each sandwich in half. Dust with powdered sugar and serve with warmed raspberry jam for dipping. Serve immediately.
Prep Time: Approximately 15 minutes Cook Time: Approximately 8 minutes
8 slices Texas Toast bread
4 teaspoons Dijon mustard
1 pound Swiss cheese, thinly sliced
1/2 pound Black Forest ham, thinly sliced
1/2 pound roasted turkey breast, thinly sliced
4 eggs
1/2 cup milk
salt and pepper to taste
1/2 teaspoon freshly grated nutmeg
3 tablespoons butter
powdered sugar
1 jar raspberry jam
Spread 4 slices of bread evenly with mustard. Top each with 1 slice of cheese. Next layer on ham, then turkey. Cover with remaining cheese. Top with remaining slices of bread to form 4 sandwiches. In a shallow dish, whisk together: eggs, milk, salt, pepper and nutmeg. Empty raspberry jam into a small sauce pan over low heat. Allow to warm until jam becomes sauce-like. Melt butter on a griddle over medium heat. Dip sandwiches in egg mixture to coat well on both sides. Place sandwiches on griddle and cook until golden brown, about 4 minutes per side. Cut each sandwich in half. Dust with powdered sugar and serve with warmed raspberry jam for dipping. Serve immediately.
Prep Time: Approximately 15 minutes Cook Time: Approximately 8 minutes
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